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Smoked Leg Of Lamb Recipe

Smoked Leg Of Lamb Recipe

Time to go old school BBQ with this leg of lamb recipe! If you’ve never tried it but always wanted to smoke lamb, this is a great recipe to get started with…

Rub Ingredients

  • 2 Tbsp Fresh Rosemary (chopped fine)
  • 1 Tbsp Fresh Thyme (chopped fine)
  • 4-5 Cloves Fresh Garlic (minced)
  • 2 Tbsp Course Sea Salt
  • 1 Tbsp Course Ground Black Pepper

Baste Ingredients

  • 1 Cup Red Wine Vinegar
  • ½ Cup Vegetable Oil
  • 1 tsp Sea Salt
  • ½ tsp Course Ground Black Pepper
  • ½ tsp Chopped Rosemary
  • ½ tsp Chopped Thyme
  • 2 cloves Garlic (minced)

Smoked Leg Of Lamb Recipe

The first step in this smoked leg of lamb recipe is preparing the leg. Brush the entire outside of the leg with olive oil, and apply the rub. The olive oil will act as a binder between the meat and the salt & pepper. Having done that, sprinkle with the herbs and garlic.

Bind the leg of lamb with butchers twine – this will help it retain its shape and cook evenly. Tie it into the shape of a roast, then let it sit in the fridge for 3-4 hours. About 1 hour before you start cooking it, let it come up to room temperature.

Time to get cookin’! Get your pit up to 275ºF and add a chunk of mild smoke wood. Once the temp is holding steady, place the lamb on the center rack and put a thermometer probe in place.

To keep the lamb from drying up, baste every now and then with a mixture of the ingredients listed above. Give it a good whisk before basting each time, since the oil will naturally want to separate.

The perfect leg of lamb is served cooked to a medium (140ºF-145ºF).

Once the lamb is done, let it rest for 15 minutes on the cutting board. Then slice and serve.


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