SMOKED LAMB RECIPES

Steps:

• Stir together first 7 ingredients until blended.
• Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
• Soak wood chunks 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.
• Place lamb on lower food rack; cover with smoker lid.
• Cook lamb 7 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°. Add charcoal, wood chunks, and water to smoker as needed.

Steps:

• 1. Preheat your smoker to 120°C and toss a few wood chunks onto hot coals for smoking. 2. In a food processor, combine olive oil, lemon juice, mustard, garlic, rosemary, thyme, shallots, salt and pepper. Blend until it forms a semi-liquid paste. 3. Brush the garlic and herb mixture onto the leg of lamb to cover completely. 4. Place the lamb in your smoker. Cook until the internal temperature of the meat reaches 65°C on an instant read thermometer, about 2 to 3 hours. HOT TIP – If you choose to smoke a boneless leg of lamb, unlike most meats, it will take longer to cook than a bone-in leg. 5. Remove the leg of lamb from smoker and loosely cover with aluminium foil. Rest the meat for 30 minutes before slicing.