February 17

Smoked Leg of Lamb Simple and Elegant

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Smoked Leg of Lamb is a real taste treat. The problem is most smoker chefs never tasted, much less prepared lamb. So while many are interested in smoking a leg of lamb few do. Fall into that group and you really miss out. 

Start with our can’t miss smoked leg of lamb recipe and go from there. This recipe yields a tasty and easy to prepare feast for you and five of your closest friends. 

A Little About Lamb

You can tell a lot about the age of the animal by the color of the meat. Generally the lighter the color the younger the meat. Very young lamb meat is a pale pink.

If you like “high tasting” meat, one with strong flavor, consider buying an imported cut from New Zealand or Australia. American lamb is usually milder in flavor due to their diet.  

In the  U.S. grades of lamb are based on the proportion of fat to lean meat. I always look for a prime or choice cut for recipes, the two highest grades. If you never bought lamb before it pays to go to a reputable meat market and ask some questions.

I prefer fresh cuts of lamb, however frozen is available. But it’s not critical to smoke the leg of lamb the day you get it. A large cut of lamb meat can be refrigerated up to five days before being prepared.  

The most popular variety of lamb in America is “Spring Lamb.” These animals must be slaughtered between the beginning of March and the close of the week with the first Monday in October, according to U.S. Government regulation.  

The Recipe

Ingredients:

 1 6lb leg of lamb  bone in
 1 head of garlic   peeled
 2 tsp  coarse salt
 2 tsp  ground pepper
 3 Tblspn  lemon juice
 2 tblespn  olive oil
 1 bay leaf

crushed

 2 tsp           lemon zest
 2 Tblspn  paprika
 1 tsp  rosemary

Smoking: 

  1. Set aside oil. Combine remaining paste ingredients into a food processor and process. While mixing slowly pour in the oil until a paste forms. 

  2. Trim excess fat from the meat. Coat the lamb with the paste mixture.
  3. Wrap the lamb in plastic wrap and let sit in the refrigerator overnight.
  4. When ready to smoke bring the lamb out of the refrigerator for 45 minutes.

  5. Fire up the Meat Smoker to 225 degrees, hickory is a good wood to smoke lamb.  
  6. Place the lamb on the top rack of the smoker and smoke for about 30 minutes per pound.

  7. When the internal temperature reaches 150 deg F the lamb will be done medium.

  8. Remove the smoked leg of lamb and let sit, rest, for 15 minutes.

Serving Suggestions:
Carve the leg of lamb. Serve with sides of lemon slices. Squeeze on some lemon juice, drizzle with olive oil and garnish with fresh mint.

Next time you are looking for something a little different try a smoked leg of lamb. It’s easy, tasty, and a nice change of pace.

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