SMOKED LEG OF LAMB

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Smoked Leg of Lamb image

This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F). Submitted to www.recipezaar.com on April 8, 2010.

Provided by Papa D 1946-2012

Categories     Lamb/Sheep

Time 14h

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 938.9, Fat 69, SaturatedFat 24.4, Cholesterol 253.3, Sodium 604.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 70.4

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