Smoked Leg of Lamb

Herbert C McGowan

I am thinking of smoking a leg of lamb on my egg, doe anyone have a goof proof recipe.

BENTE

this is the first one i will try::::


Lamb, Leg, Dos Huevos


1 approx. 5 lb. leg of lamb
3 Tbs lemon juice
1 Tbs curry powder
1 cloves garlic, crushed
2 tsp salt
1/4 tsp pepper
2 onions, finely chopped
1/2 cup dry vermouth
1/8 cup water (add water last, not too much)



1 Directions:
2 Preheat Egg to 450 degrees
3 Sprinkle leg with lemon juice
4 Mix garlic, curry, salt and pepper with water to make a paste
5 Spread the paste over the top of the leg of lamb (with the leg fat side up).
6 Place lamb on rack in vrack.
7 Place v-rack on grid for 30 minutes at 450.
8 Remove v-rack and place it in a drip pan, then put it back on the grid, lowering the Egg temp to 350 in the process.
9 (if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc.)
10 Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.
11 Return lamb and cook until meat thermometer reads 145
12 degrees for medium (at the wide end of the leg).
13 Let lamb sit for 10 minutes prior to slicing.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Dos Huevos

Source: BGE Forum, Dos Huevos, 01/16/06

FearlessGrill

Herbert,

I make this one all the time for company, and it is always a big hit.


Detailed directions and such at http://www.fearlesskitchen.com/2008/05/recipe-smoked-l.html

Smoked Leg of Lamb

1 boneless leg of lamb.
1-2 cloves garlic, thinly sliced

John's Greek-Inspired Dry Rub (note - this works great on chicken too). We usually mix up a small Tupperware container worth of this and keep it on hand.
- 3 tablespoons kosher salt
- 3 tablespoons black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder

1 lemon, sliced
fresh dill, chopped
fresh marjoram, chopped

Wood chips or chunks for smoking (I used hickory)

1) Butterfly the leg of lamb so that it folds out almost flat.
2) Cut 1-2 cloves of fresh garlic into thin slices. Make small holes in the meat, and stuff a slice of garlic into each. Try and space these out all around the meat, on both sides.
3) Mix up the dry rub, and apply to all surfaces of the meat.
4) Cut the lemon into thin slices, and put them on 1/2 of the inside surface of the meat.
5) Chop fresh dill and and marjoram to taste (I use about twice as much dill as marjoram). Put the chopped herbs over the lemons, and fold the meat back to its original shape, with the herbs and lemons on the inside.
6) Using butcher's twine, tie the roast closed to ensure the ingredients on the inside stay there.
Set up your Egg for indirect cooking, and bring to temperature. Lamb is not a meat that benefits much from 'low and slow' barbecuing. I cook mine at about 300 degrees.
7) Add the smoking wood. Put the meat in the smoker. Your goal is an internal temperature of 140 degrees Fahrenheit for medium rare. As the lamb approaches this temperature, I turn up the heat for the last 10-15 minutes of cooking to get a crispier exterior on the meat.
8) Once you take the meat off the grill, tent it under tin foil for 10 minutes to allow the juices to settle. Then carve and serve.

Enjoy!

-John