Can you get tender, pulled lamb bbq from a leg of lamb? We'll show you how to smoke a leg of lamb on the PIt Barrel Cooker and attempt to make pulled lamb. The result will surprise you! Full recipes are below!
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LAMB RUB
1/2 tsp sage
1 tbsp dry rosemary
1 tbsp dry basil
2 tsp dry oregano
2 tsp dry thyme
1 tsp lavender
Pinch of clove
1/4 tsp coriander
1 tbsp black pepper
1 tbsp kosher salt
2 tsp turbinado sugar (just for bark - so it's optional)
1/2 tsp mustard powder
HERB BUTTER BASTE
1/2 stick melted butter
1 tbsp fresh thyme
2 tbsp whole grain mustard
PULLED LAMB SAUCE
1/3 cup Greek yogurt
2 tbsp minced cliantro
2 cloves minced garlic
Juice of 2 lemons
1 tsp kosher salt
1/2 tsp black pepper
1/2-1 minced jalapeno
1 tsp smoked paprika
3 tbsp olive oil
Prep your leg of lamb by brushing on some olive oil and season with the Lamb Rub. Place the lamb in the Pit Barrel Cooker or charcoal grill and smoke until the bark has set, approx 2-3 hours. Brush with the Herb Butter baste once every hour or so - it's up to you. Once the bark has hardened, remove the leg of lamb, brush on more Herb Butter (optional) and wrap in foil. Place back on the Pit Barrel and continue to smoke until the lamb is probe tender (the probe should feel like it's going into soft butter), internal temp should be 190-200+ degrees. Remove and let rest for at least 30 minutes. The lamb should pull easily. Serve with our Pulled Lamb sauce. Enjoy!
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2 июл 2024
