Making leg O lamb this weekend

[EZ Smoker]

The wife wanted to try leg of lamb for her recent birthday.   Picked up a 3.77 lb boneless leg of lamb from Sam's.   In food processor, we made a paste from:
margerine (2 TBS)
garlic (10 fresh cloves chopped)
rosemary (1 TBS fresh chopped)
salt (1 TBS)
pepper (10 grinds or so from the peppermill)

Rubbed it onto leg of lamb, put in ziploc, then in fridge on Thursday evening, planning to cook Saturday afternoon.
Plan to cook to IT 135 in smoker, then to IT 140 about 8 inches under broiler in 500 degree oven (to crisp up the outside), thinking carryover will bring it to 145.   Will let it rest just a bit, then slice into chops/steaks.    Haven't decided what wood to use and am still open to suggestion on desired IT.

My plan is based on a few different lamb threads from this forum.  Here they are:

http://forum.bradleysmoker.com/index.php?topic=17947.0

http://forum.bradleysmoker.com/index.php?topic=16268.0

http://forum.bradleysmoker.com/index.php?topic=17704.0

http://forum.bradleysmoker.com/index.php?topic=15295.0
habs and crg add recipes later in this thread

http://forum.bradleysmoker.com/index.php?topic=15546.0

[EZ Smoker]

Oh... and furthermore... what should I serve with it?

[Habanero Smoker]

I like hickory or pecan with lamb. As for sides almost anything goes well with lamb. My three favorites with lamb are asparagus, corn, and yukon gold potatoes (either baked or mashed).

[GusRobin]

EZ - post pics cause I am interested in how it goes. I am planning a leg of lamb in about 2 weeks so post all the details please.

[EZ Smoker]

Will do, GR.

[BuyLowSellHigh]

Sounds like a good plan, EZ.  One thought - if you want to finish at 145 you might want to move to the broiler at 130 or even a tad sooner.  I think if you pull at 135 that it will be showing 140 by the time you get it to the broiler.

Looking forward to the pics!

[SmokinScott1]

I just did a leg of lamb today.  Used basicaly the same paste type of rub as you.  Did it with pecan and apple wood.  Turned out great, maybe some of the best I have had.

[GusRobin]

SS1- any pics or details?

[EZ Smoker]

Pics are here!

The lamb was very good.  Very juicy.  Good flavor.  I think next time I'll use a little more salt, and it's worth noting that the pieces of chopped garlic on the top of the roast charred under the broiler.  Not really a problem as I just scraped 'em off, but worth noting.  Pics follow:

3.77 lb leg of lamb coated in paste of margerine, garlic, rosemary, salt, and pepper


Here it is coming out of the oven with an IT of 140


And here it is after slicing

[FLBentRider]

That looks great!

[Tenpoint5]

That looks great!

Ditto!!

[BuyLowSellHigh]

Ditto again!

Curious - did you pull the netting before the broiler?

[SmokinScott1]

Looks good.  No pics on mine, I will have to get the camera out.

[EZ Smoker]

BLSH, no, I left the netting intact until I was ready to slice it.  Didn't seem to cause any problems.

[Smokeville]

Oh... and furthermore... what should I serve with it?

Do you like spinach? Spinach and lamb are made for each other.

Take several packages of frozen spinach, defrost and boil slightly. Frozen works best otherwise you have to wash off the sand over and over.....

Melt about 1/2lb of butter (depending upon amount of spinach). Take as many fresh garlic cloves as you like -- more is better -- and mince them and add them to the melted butter. Add some olive oil and simmer the butter and garlic until the garlic is cooked but don't burn the butter.

Drain the spinach and get all the extra water out. Mix the spinach and butter and garlic together and put in a oven safe pan.

Sprinkle a lot of Parmesan cheese over the top. Parmesan Regianno works best but you will have to mortgage your house. It will be worth it.

Bake at 350F until it is all very hot.

Eat with lamb.

I'm hungry.

Our kids loved this when they were growing up.