Smoked Leg of Lamb Recipe

10
Ingredients

6m
Prep Time

4-5h
Cook Time

4h 6m
Ready In

Recipe: #1061

October 22, 2011

Categories: Lamb/Mutton, Grilling (Outdoor), Smoker

recipe by:
Papa_D

"This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F). "

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (438.9 g)
Calories 1244.2
Total Fat - 107 g
Saturated Fat - 41.1 g
Cholesterol - 275.9 mg
Sodium - 234.1 mg
Total Carbohydrate - 1.7 g
Dietary Fiber - 0.4 g
Sugars - 0 g
Protein - 62.9 g
Calcium - 70.7 mg
Iron - 6.4 mg
Vitamin C - 0.4 mg
Thiamin - 0.4 mg

Step 1

Stir together first 8 ingredients until blended, then place lamb in a deep dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4-6 hours, turning occasionally.

Step 2

Soak a couple cups of wood chunks/chips in water at least 30 minutes.

Step 3

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.

Step 4

Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.

Step 5

For gas smoker preheat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.

Step 6

Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.

Step 7

Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.

Step 8

Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.