Smoked Boneless Leg of Lamb

By kathya5084

Ingredients

• 3 1/2 to 4 pound boneless leg of lamb
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoons dried oregano
• 3 tablespoons fresh lemon juice
• 4 to 5 cloves fresh garlic,minced
• 1 tablespoons course sea or kosher Salt
• 1 tablespoon Course Ground Black Pepper
• [water pan mixture]
• 1 cup red wine vinegar
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 garlic cloves, minced
• water to make 3 cups

Details

Servings 8
Preparation time 30mins
Cooking time 300mins

Preparation

Step 1

Remove the lamb from the packaging and the netting and unroll. Rinse under water and blot dry. Trim excess fat.
Slather the lamb with olive oil.
Liberally sprinkle with salt and pepper on all sides and nooks and crannies.
Combine the herbs, lemon and garlic in a small bowl. I give them a quick pulse in a mini processor. Rub over the lamb.
Shape it back into a roast and tie with butchers twine.
Refrigerate for 3-4 hours or overnight. One hour before placing it in the smoker, remove from the refrigerator and let it come to room temp.
Preheat smoker to 255 - 260 degrees.
With lamb you want to smoke with a mild wood. Apple or cherry is good. Smoke 2 times.
Combine water pan mixture and add to pan.
Add wood chips and lamb on 2nd rack. Place water pan in the bottom of smoker.
Add meat probe and smoke until internal temperature reaches 145 to 150 degrees (medium rare), 2 1/2 to 3 hours.
Let stand covered with foil for 15 to 20 minutes.
If desired, save mixture in water pan to serve over lamb.
Calories:
Lamb 60 per ounce.