Smoked Leg of Lamb

Submitted by Papa D 1946-2012

"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."

 

• Ready In: 14hrs
• Ingredients: 10
• Serves: 6-8

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

directions

1. Stir together first 8 ingredients until blended.
2. 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.
3. Soak a couple cups of wood chunks/chips in water at least 30 minutes.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
5. Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
6. For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
7. Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
8. 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.
9. 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.

Reviews

[Dave B.]

Made this for Easter dinner on the Weber Smokey Mountain. Worked out really well, but my lamb was done in about 3.5 hours. Also, I added some shallot to the marinade - good call. Next time I will add a little more salt and rosemary, and try a boneless leg instead of the bone-in section I used.

 

[bobybaloony]

that was ok

 

[Thymestudio]

Absolutely wonderful. We love lamb and this was a great way to prepare it a special way for the father's day weekend. Thank you for posting it!!! It was a treat, very flavorful and not hard to do! ZWT6