Smoked Leg of Lamb
"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). "
- 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
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.
Soak a couple cups of wood chunks/chips in water at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
For gas smoker preheat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
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.
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.
Tips & Variations
No special items needed.