Smoked leg of lamb recipes, help

Redskinegg

anybody ever smoked a leg of lamb? Looking to do something different for the Fourth of July. Recipe suggestions? Thanks

Darby_Crenshaw

welp, i always default to "remember, the BGE is just an oven after all" (or grill, as the case may be)

i like to dry them a few days and roast a whole leg of lamb the traditional way, for easter.  i sliver garlic razor thin ans slit it into pockets (shallow, very shallow) in the fat.  they crisp up and roast along with the meat.

covered also in olive oil, minced rosemary, salt, pepper, etc.

then roasted (indirect) until you hit your desired temp in the thickest part.  lean towards rare, because you will have well done portions, medium well, medium, etc. elsewhere on the leg (thinner areas)

i use grapevine, lilac, any thing floral, for smoke. 

you can also do a bonelss cut, unrolled as a large cut that you direct grill.

 "marinate" in the same ingredients.  since you can't really marinate in oil, leave that out til the end... but salt, pepper, minced garlic, rosemary.  into a bag with it for a few days. then rub with oil and grill direct.  get some charring... good stuff.

madmax has a zataar's recipe around here  i can't find it.  always sounded fanstastic. might be able to google that or search here

EDIT:  found it  courtesy of forum legend madmax
https://eggheadforum.com/discussion/857338/best-leg-of-lamb-ever/p1

gdenby

I have done leg of lamb several times. Do a search on pistachio crusted leg of lamb. That has produced a good result. You can substitute hazel nuts bits for the pistachio.

As Darby mentioned, garlic slivers are very good. There are people who will soak it in lemon juice, and/or dribble on more during the cook. Tried that, was pretty good, and satisfied some of the eaters who found lamb taste to strong.

I also de-bone, and sometimes stuff w. spinach, etc, and roll.

The lamb usually doesn't need  a really long cook. Most folks prefer it crusty on the outside, but pink inside. I usually run the temp up over 450 during the last 15 min so that any exposed fat gets bubbly and crisp.

For myself, lamb well done is just fine. Most of it remains tender and succulent.  Not something hard to cook.