Smoked Leg of Lamb

[dreys50]

I did this smoke back in the spring and I've been meaning to share it for a while on here.

I used a 6lb Boneless leg of lamb.

Other ingredients:
1 Large lemon, sliced
Chopped fresh dill
2-3 Cloves garlic, thinly sliced

The rub I used I call my "Greek rub" I don't remember where I got the mix from, could have even been here.
3 Tbsp Salt
3 Tbsp Ground black pepper
1 Tbsp Dried oregano
1 Tbsp Thyme or Rosemary (or both)

I butterfiled the leg so it laid flat, and cut several small slits where the garlic will be studded. Rub the leg with oil and season with the rub. Stud the thin slices of garlic in the slits. Lay the lemons and dill (and even more lemon juice) on half the butterfly and tie the leg up.

I used 2 hrs of Cherry smoke @ 225-230F and cooked to an IT of 145. I FTC'd for about 1 hour.

It turned out well and the family loved it. I do like my lamb pretty medium rare, but in this case I personally would have liked it done slightly more, I may do an IT of 150 next time around.

Pre Smoke:

Pre FTC:

Post FTC:

Sliced:

[Tenpoint5]

Nice looking leg Drey. Idoes look a wee bit on the rare side doesn't it.

[dreys50]

Nice looking leg Drey. Idoes look a wee bit on the rare side doesn't it.

I agree, the Maverick gave me IT of 149 and my old school meat thermo said 150 after the FTC, but I will do a higher IT next time. The re-heated leftovers were more in line with my taste.

[Habanero Smoker]

That looks good to me. I only take my lamb to 140 - 145°F (I never FTC lamb).