LEG OF LAMB

[Wildcat]

My second hot smoke turned out great.  Leg of lamb without the bone (2  one pound pieces).  Purchased it at local grocery store pre-seasoned.  Smoked it at 225 - 250 for about 3 - 4 hours with apple.  No left over for a sandwich - I guess next time I will smoke more.

Wildcat

[SmokinScott]

What is the best way to do Lamb.  I have never cooked lamb and would like to try it in the BS.  Any good recipes.

[car54]

Here is a recipe from a past post. I have made it twice and it is very good.




     Leg of Lamb (boneless) Success!
« on: August 15, 2005, 07:55:01 am » Quote 

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I was looking for a recipe for a 5 1/2 pound boneless New Zealand Leg of Lamb that I had bought at Costco or Sam's Club, I don't remember which. I checked the forum, and came up with a tip or two, and I also checked Jamison's S&S for recipes. I also checked a third source and it was one of Wolfgang Puck's cookbooks (yep, the Hollywood guy). In a nutshell, I combined the tips, and a couple of different recipes and came up with something that was the best lamb either myself, my wife or some friends that we had over for dinner, had ever had. What I did is the following:

Marinade:
1 Cup Olive Oil
10 Cloves of Garlic Chopped(I use the preshelled kind from Sam's Club)
1/4 Cup Soy Sauce
1 Cup Apple Cider (Old Wolfgang recommends Pomegranate juice, but said to use cider as a backup if you don't have a bunch of pomegranate juice drinking liberals running around loose in your city and thus you can't find it at the store!)
3 Tablespoons of Sea Salt
A few shakes of ground pepper

Mix the above ingredients together and rub it into the leg of lamb, including using a baster to get the marinade into the cavities, but don't cut the string holding the roast together. Place the lamb in a gallon size ziplock bag, or equivalent, pour in the rest of the marinade and throw it in the fridge at least overnight.

The next day, pre-heat the smoker to about 200 degrees, and put in 2 hours of pecan and 1 hour apple pucks. Take the lamb out of the bag and put it, with the marinade particles still stuck to it, into the smoker and smoke the lamb until the internal temp is 140 degrees (about 3 - 3 1/2 hours).

Note: I put a round metal cake pan (like the kind you'd use two of to make a birthday cake) under the lamb to catch drippings for gravy, and it worked like a charm. I put the lamb on the second rack space from the top, and put the pan 2 rack spaces down. The flow of the smoke did not seem to be affected in the least.

When the temp hit 140 degrees, I took the lamb out, took it off the rack, and dutifully wrapped it in foil, then a towel, and put it in a cooler. (I actually put the whole thing in the microwave, <b>not</b> while it's running of course, it works just like a cooler).

I took the drippings from the pan in the smoker and put them in a sauce pan, added chopped onions and cooked until they were soft, added a bit of milk with corn starch in it to make a gravy.

When I served the lamb it honestly was the best any of us had ever had, and I've cooked lamb more than a few times! I served the gravy too, and it was also a hit as it had a perfect (not too strong) smokey flavor.

Good luck with this if you try it, and let me know if anyone has any suggestions for variations.

Indy

Brad

[Wildcat]

This was similar to what I did, except mine was pre-marinaded, a smaller portion and used only apple.  I took it up to an internal 160 which was a little too high.  I did not think about the drippings for gravy.  Nice touch.  You can bet I will do it next time.

[MRH]

I tried this (car54's recipe) today only  i used half of a venison loin, 1.5 lbs. I used apple pucks and went to a internal temp of 140 degrees (That only took 2 hours) then ftc for 2 hours.  It was very good except it was a bit on the salty side, my guess due to the smaller size and lot of surface area.  I will try it again only cut back on the salt some.

Mark

[icerat4]

I did these rack of lamb.no rub no na da nothing set them in the smoker pulled out at 135ish and they were great .The thing with lamb is ya got to watch the internal temps anything over 140-145 will make it very tuff to chew.Lamb is ment to nbe on the low end of temps.IMO. ;)