Gigot of a lamb

Over night with a rub in the fridge.

Special stuffing with spinach, cream cheese and a lot of garlic.

   

    

The smoke came from the rosemary over the charcoal.

 

 

After 90 min. at 160 degrees

  

  

Looks and taste absolutely perfect.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s