I am thinking that my next adventure would be a leg of lamb. I was thinking that since I have some netting left over from the ham that I would do the following:
Marinade it a couple of days in the fridge, probably inject some. I wasn't going to use a cure since I would cook at 220F. Instead of putting it on a rack I was going to hang it in the smoker cabinent.
Anyone have any recommendations for a marinade or other ways it may be better?
I got this marinade from a friend of mine in New Zeland after he BBQ'd a boneless leg of lamb for my wife and I. It was Delicious. 1/2 orange juice, 1/2 red wine, ginger and garlic, overnight in the refer. I did this in the Bradley with a rub down of olive oil, then pepper, garlic salt, onion powder, and paprika. Pid at 220* to a IT of 125* for rare, FTC for one hr. It was the best I have ever had. Good luck. I am sure others will be along with additional ideas for you to choose from.
Biltmore Dry Rub
1/4 cup salt
1/2 tsp onion powder
1/2 tsp ground celery seeds
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
1/4 tsp dried rosemary
1/4 tsp ground sage
1/4 tsp dried dillweed
Combine ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken,steak, or pork. Makes about 1/4 cup
The rub from Tenpoint5 sounds good.
I think OldHickory had a typo. 225 IT is certainly NOT rare lamb. Maybe 125 but I'd go to 130.
Just fit it in there anyway you can.
Quote from: ArnieM on September 16, 2010, 01:00:09 PM
The rub from Tenpoint5 sounds good.
I think OldHickory had a typo. 225 IT is certainly NOT rare lamb. Maybe 125 but I'd go to 130.
Just fit it in there anyway you can.
Arnie is right, my bad typo, IT at 125*.
I love lamb! But I like it simple - a wet rub of salt, pepper, fresh garlic (plenty, finely chopped) and fresh rosemary (lots, finely chopped) in olive oil. Rub it, wrap it, let it coast under refrigeration for about 24-48 hours then cook. I've never done one with smoke, but love it done on the grill. Leg of lamb, if it's a decent one, is tender as the animal is young. I don't think it benefits from low and slow cooking. If you want smoke, go for it, but I would suggest that you apply smoke as desired at a low temp then finish with high heat (grill or hot oven).
I tend to go fairly low and slow on any roast, smoke or not. It gives a more even throughout the meat rather than well done on the outside and raw on the inside.
As BLSH said, I finish under high heat (maybe 10 minutes at 400-425) to crisp up the outside.
To make it even easier - I usually debone the L of L's I do. Then lay it out flat. Kinda like spatchcocked chicken I guess. Then like BLSH, simple salt, pepper, garlic (and I like the rosemary idea) and maybe some lemon juice. Then smoke until rare to medium rare. It won't take long. And as BLSH, low-n-slow ain't necessary - I've "grilled" them many a time.