Today, I embarked on a culinary adventure for dinner with a 4.2-pound boneless lamb roast, inspired by the rich traditions of Texas brisket and a touch of exotic curry. Here’s the step-by-step journey to a deliciously tender, flavorful roast,

Preparation:

1. Binder & Seasoning: I started by applying a thin layer of yellow mustard as a binder, ensuring the seasoning would stick well. Next, I generously seasoned the lamb with salt and pepper, setting the stage for a flavorful crust.

Smoking:

2. Smoker Setup: At 10:30 AM, I placed the roast on the smoker, maintaining a steady temperature of 225°F. The lamb bathed in the smoky goodness for five hours, absorbing that distinctive, deep flavor.

Slow Cooking:

3. Crockpot Finish: After its smoky session, I transferred the roast to a crockpot. To add a twist, I poured a mild curry simmer sauce at the base of my Dutch oven, placed the lamb inside, and poured the rest of the sauce over the top.

4. Final Cook: I set the crockpot to high and let the lamb cook for an additional two hours.

The Result:

By 5:30 PM, the internal temperature reached a perfect 170°F, ensuring a well-done finish. The result was a mouthwatering, tender lamb roast with a beautifully smoky exterior and a subtle hint of curry.

Sides:

To complement the lamb roast, I paired it with a refreshing cucumber, onion, and tomato salad, featuring fresh garden tomatoes from our neighbor. We also enjoyed sweet corn on the cob and Mediterranean couscous. Using the drippings from the crockpot as a sauce on the sliced lamb roast and couscous was absolutely amazing.

We will definitely be making this again!

Join me on this flavor-packed journey and try this unique twist on lamb roast for your next culinary adventure!