For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/
To smoke this whole, boneless leg of lamb, the first step in the process is seasoning the leg of lamb with:
- 2 Tablespoons Fresh Rosemary (chopped fine)
- 1 Tablespoon Fresh Thyme (chopped fine)
- 4-5 Cloves Fresh Garlic (minced)
- 2 Tablespoons Course Sea Salt
- 1 Tablespoon Course Ground Black Pepper
First brush the entire outside of the leg of lamb with Olive Oil. This will help the seasonings adhere to the outside of the lamb.
Liberally sprinkle the salt and pepper on all sides of the lamb.
Combine the herbs and garlic in a small bowl and sprinkle over the outside of the leg of lamb as well.
For the lamb to keep its shape and cook evenly, I use 4 pieces of Butcher Twine to tie the leg of lamb into the shape of a roast.
Once you have it seasoned and shaped, let the leg of lamb hang out in the refrigerator for 3-4 hours. One hour before placing the leg of lamb on the smoker remove it from the refrigerator and let it come to room temp.
To cook the lamb, set your grill or smoker to 275 and keep the temp steady. With lamb you want to use a mild wood. Once the smoker is up to temp, place the Lamb on the center rack and probe it with a thermometer.
I used my Chef Alarm to monitor the leg of lamb. You can check out the ChefAlarm here: bit.ly/1iHBnjn
Leg of Lamb is best served med. rare to medium and that is 140-145 degrees.
To keep the lamb from drying out during the cooking process, I made up a simple baste. Here's the recipe:
- 1 cup Red Wine Vinegar
- ½ cup Vegetable Oil
- 1 tsp Sea Salt
- ½ tsp Course Ground Black Pepper
- ½ tsp Chopped Rosemary
- ½ tsp Chopped Thyme
- 2 cloves of minced Garlic
Mix the vinegar, herbs, and seasonings in a bowl and whisk in the oil. Naturally it wants to separate just give it a good stir before basting.
The total cook time for the lamb was 2:15 minutes. The next crucial step is to let it rest. Giving the leg of lamb 15 minutes on the cutting board before slicing allows the temperature to settle and keeps the moisture from running out when slicing.
The lamb is now ready to serve and can easily be cut into whatever size you like. The leg of lamb should be slightly pink and packed with juice. Serve the lamb along with your favorite vegetables and your family will love it!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/
16 апр 2014
