Ackerman's Lamb Puree Marinade
4 tablespoons garlic roasted
3 tablespoons Italian parsley finely chopped
2 tablespoons fresh mint finely chopped
1 tablespoons fresh thyme finely chopped
1 1/2 teaspoon fresh rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper freshly ground
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temperature was 130F (medium rare).
4 tablespoons garlic roasted
3 tablespoons Italian parsley finely chopped
2 tablespoons fresh mint finely chopped
1 tablespoons fresh thyme finely chopped
1 1/2 teaspoon fresh rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper freshly ground
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temperature was 130F (medium rare).
