Boneless Lamb Leg Roast

[Phoneguy]

I have a 1.9 kg Lamb Roast I want to do up for some friends that are coming for dinner tomorrow night....

For a rub I am thinking of Course and fine Dijon mustard, garlic, rosemary, balsamic vinegar, olive oil and pepper ground up into a paste and slathered on

I need some advice for cooking, what temp for the smoker (DBS)? Straight on the racks, or should I put it in a foil tray? What should the internal temperature be when it is done, and approx how long should I allow for this to cook?

I am thinking something like 250 for 8 hours?

Thanks
     James

[ArnieM]

Hi James,

The rub sounds good.  I might add a few mint leaves and put the whole mess into a food processor to make the paste.  I tend to go a little heavy on the garlic  :D

How long?  You know the answer - 'til it's done.  Eight hours sounds like a long time.  I like lamb medium-rare so I'd pull it at an IT of about 140.  Or, even lower and then FTC it for a while.  Then put it in the oven, uncovered, at 350 to bring up the temp to where you want it.  Better finish on the skin and fat that way.

[squirtthecat]

I picked up a 4 pounder at Sam's over lunch and am planning the exact same thing...

Dijon, garlic, more garlic, rosemary, EVOO, lemon juice, parsley and Mexican oregano - blend into a paste.

The parsley and oregano give it a Chimichurri spin.

[FLBentRider]

I'm with Arnie I think 8 hours would be a bit much.

That is a tender cut of meat, I'd go 250F until an IT of 140F and FTC.

It does sound good.

[Habanero Smoker]

When I smoke lamb roast, I smoke/roasted it at 225°F until an internal temperature of 130°F, then finish it off under a broiler until it hits about 135°F to give it a crust. The over carry will bring it up to about 140°F, while it is resting.

The last time I used a paste mixture of mint, Italian parsley, garlic and other ingredients. When you get your paste will processed, add a well beaten egg white from one egg. That will improve the crust.

[ArnieM]

I've roasted a lot of lamb but never in the smoker yet.  So, y'all got me thinking.  What wood would I use?  Oak seems a little harsh.  Maybe pecan, alder or apple?  Any suggestions?

I wanted lamb for Easter but got overruled for ham, and it was good.  But, I still have my hankering for lamb.  The good news is that my butcher gets 'em from the farmer across town.  The bad news is that it's kinda pricey.

[Phoneguy]

I'm going to mix apple and special I think, about 1.5 to 2 hours worth

[Habanero Smoker]

I use 1:20 hours of either pecan or oak, but prefer oak. To me niether of these are harsh, and lamb does have a strong flavor.

Here is a post started by StillSmoking:

Lamb

[Phoneguy]

Well, it turned out great. 1:20 with special mix. Started it at 1:15, after having it sit in rub overnight in the fridge. Straight on the rack with a drip pan on the next rack down. 220F. At around 4:30 I was worried that it might be done to soon (dinner at 7 - 7:30) so I lowered the temp to 200, at 5:30 put the temp up to 210 cause it slowed down a bit to much..At around 6:15 I brought it in, put a bit more rub on and broiled it in the oven, and when crusted brought it up to 135 - 140 with straight heat.

Nice tender meat, slight smokey taste, dinner was definitely a hit! Thanks to everyone for their advice.

James