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Smoked Leg of Lamb and Marinade




Source of Recipe


Internet recipe


Recipe Introduction


Mike used this for the smoked leg of lamb that he did for Easter 2010. It was amazing.


Recipe Link: http://www.virtualweberbullet.com/lamb2.html

List of Ingredients




One 5 – 7 lb bone-in, semi-boneless, or boneless leg of lamb
Marinade recipe (follows)


Recipe



Marinate meat overnight. Pat dry, removing any loose pieces of marinade. (*) Sprinkle with kosher salt and lemon pepper to taste. (*) Cook in smoker at 225 – 250 degrees to an internal temperature of 130 degrees for medium-rare, 140 degrees for medium, or as high as you like if you haven’t got the sense it takes not to eat lamb well done.

Once internal temperature is reached, carefully disassemble smoker as needed to place cooking grate directly on or over hot coals. Sear meat on all four sides, about 2 minutes per side.

Tent with foil and allow to rest for 15 minutes before slicing, unless you’ve already killed it by cooking it to well done.

Suggested service would include a choice of yogurt-garlic sauce and mint sauce.


Note: (*) I skipped these steps and it turned out great. The moist marinade that wasn’t dried off just formed a nice crust, while no one seemed to miss additional salt or lemon pepper. (Anyway, why dry the salt, pepper, and lemon zest off only to add more?)


Marinade for Leg of Lamb

¼ cup honey
2 T Dijon mustard
2 T chopped fresh rosemary
1 t freshly ground pepper
1 t lemon zest
3 cloves minced garlic

Mix all ingredients. Apply to 5 – 7 lb leg of lamb or other cut, place meat and remaining marinade in a sealed bag and refrigerate overnight.


Note: Once combined this does not look like nearly enough to coat a leg of lamb, but it was just fine.