SMOKED LEG OF LAMB RECIPES
SMOKED LEG OF LAMB RECIPE - FOOD.COM
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). Submitted to www.recipezaar.com on April 8, 2010.
Total Time 14 hours
Prep Time 8 hours
Cook Time 6 hours
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 8 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 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 pre-heat 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.
Nutrition Facts : Calories 938.9, FatContent 69, SaturatedFatContent 24.4, CholesterolContent 253.3, SodiumContent 604.9, CarbohydrateContent 1.4, FiberContent 0.2, SugarContent 0.2, ProteinContent 70.4
SMOKED LEG OF LAMB RECIPE | MYRECIPES
Smoked leg of lamb is simply flavored with dried herbs to pair well with fresh vegetable side dishes. Smoking the lamb yields a tender piece of meat.
Provided by Cathy Darling, Grafton, West Virginia
Yield 8 servings
Number Of Ingredients 9
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.
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This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it. Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. The upper shank cooks more evenly and is easier to carve.
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- 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.
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This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it. Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. The upper shank cooks more evenly and is easier to carve.
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- 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.
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