smoked leg of lamb
- 1 whole leg of lamb, 5 - 7 pounds
- 1 whole medium onion
- 10 garlic cloves
- black pepper
- Blend marinade ingredients. Pour over lamb and refrigerate overnight.
- Bring lamb to room temperature before smoking.
- Smoke at 200 - 225°F for 2.5 to 4 hours. Be careful, don't overcook it.
- Let rest 15 - 30 minutes, temperature will rise about 5°F.
- Temperature: Rare: 115-120°F, Medium-Rare: 125°F, Medium: 130°F, Medium-Well: 145°F, Well Done: 150°F