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Smoked Bonless Leg of Lamb PRINT
- YIELD: 4 servings
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- PREP TIME: 10 min
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- COOK TIME: 120 min
If your boneless leg of lamb had been tied, remove its bindings so it’s easier to marinate. After it’s been marinated, tie it back together and season its exterior with a bit of herbed dry rub.
Ingredients
| Leg of Lamb Marinade Recipe | |
| ½ | cup white wine |
| ½ | cup red wine vinegar |
| 1 | tablespoon garlic salt |
| 2 | teaspoons sugar |
| 1 | teaspoon black pepper |
| ½ | cup extra virgin olive oil |
| Stir together the wine, vinegar, garlic salt, sugar and pepper. Slowly add the olive oil, beating with a whisk to create an emulsion. | |
| Untie the leg of lamb, and marinate for 4 to 6 hours. Remove and drain. Tie back together into original shape. Pat exterior dry. | |
| Leg of Lamb Dry Rub Recipe | |
| 1 | tablespoon onion powder |
| 2 | teaspoons dried rosemary leaves, crushed |
| 2 | teaspoons dried marjoram |
| ½ | teaspoon garlic powder |
| ½ | teaspoon black pepper |
| Dijon mustard (on outside of lamb first) |
Directions
Smoking the Smoked Leg of Lamb
When using a smoker, get the smoke chamber temperature up to between 275-300 degrees Fahrenheit if you can. If not, you’ll just have to cook for a longer amount of time.
Use a small amount of mesquite wood for smoke (oak is fine too). Burning rosemary adds a unique flavor. You can lay branches of fresh rosemary directly on charcoal, or wrap fresh (or dried) rosemary in foil and use just like foil packets of smoker wood.
When Is Lamb Done?
Lamb is best when served at medium-rare(145° F) to medium(160°F) in doneness. 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. The temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving.
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