Smoked Leg of Lamb

By lorik

Ingredients

• 1 ⁄2 cup olive oil
• 1 ⁄2 cup wine vinegar
• 1 ⁄2 cup dry white wine
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried marjoram
• 1 tablespoon minced garlic
• 5 -6 lbs leg of lamb
• hickory wood chunks or chips

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Stir together first 8 ingredients until blended.

Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.

Soak a couple cups of wood chunks/chips in water at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.

Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.

For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.

Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.

Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.

Note: 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. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.