Remove the bone. Splay it out open book. Slather with garlic Greek yogurt salt and pepper. Maybe some lemon zest. Roll up and tie. Throw in the fridge overnight. Toss on the smoker for a couple of hours, finish on a hot grill for char marks and crust. Internet can give smoke timing info. Happy Easter!
Remove the bone.
Splay it out open book.
Slather with garlic Greek yogurt salt and pepper. Maybe some lemon zest.
Roll up and tie.
Throw in the fridge overnight.
Toss on the smoker for a couple of hours, finish on a hot grill for char marks and crust.
Internet can give smoke timing info.
Happy Easter!
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