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). "
Original is 7 servings
Ingredients
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 by Step Method
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.
Tips
No special items needed.
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