smoked leg of lamb
- 1 whole leg of lamb, 5 - 7 pounds
- 2 whole onions
- 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.
- 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
Smoked Crown Rack of Lamb
- 1 lamb crown roast.
- Get the butcher to use 3 racks of lamb for a nice round crown. Two will work but you'll need a separate container for the extra stuffing.
- 1 tablespoon olive oil
- 1/2 cup finely chopped celery
- 1/4 cup sliced green onions
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 2 cups cornbread stuffing
- 1 cup chicken broth, heated
- 1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
- 1 can or fresh (11 ounces) mandarin oranges, drained
- smoking chips
- In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
- Stir in allspice and salt.
- Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
- If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
- Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
- prepare smoker: ideal temperature 210°F
- Place crown on smoker, add smoking chips and cover.
- Smoke for 45 minutes.
- Remove crown from smoker. Place parchment paper under the crown. Spoon stuffing loosely into center cavity of crown.
- Return crown to the smoker.
- After 1 hour remove the aluminum foil from each rib tip.
- Smoke an additional 30 minutes or until meat thermometer registers 135°F for medium-rare, 145°F for medium or 160°F for well, and stuffing is heated through.
- Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.
- Total cook time on the smoker: ~ 2 hours 15 minutes
- Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.
Grilled Leg of Lamb
- 1 1/2 garlic bulbs
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbs safflower oil
- 1 large orange
- 1/8 cup fresh thyme
- 1/4 cup fresh rosemary
- 1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a layer of fat
- Peerl orange. Save orange peels. Add orange plus all rub ingredients to food processor a blend. Rub rub all over the lamb. Put lamb and orange peels in a plasic bag at room temberature for 4 hours.
- Prepare grill for indirect-heat cooking over medium-hot charcoal.
- Grill lamb over area with no coals without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125u00b0F for medium-rare, 1 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160u00b0F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 20 minutes. Optional: add cherry smoking wood chips while grilling.
- Let lamb stand on a cutting board, uncovered, 10 minutes.