Smoked Leg of Lamb

This weekend kicks off summer for most of us, and I’ll bet you’re ready to fire up the smoker to celebrate. But instead of the usual Boston butts, briskets or ribs, why not try something different this year—smoked leg of lamb.

Tender, juicy and easy to carve, this simple recipe is sure to make you a fan of lamb. Allow about 1/3 pound per person.

Smoked Leg of Lamb

Prep Time: 10 minutes

Cook Time: 4-1/2 hours

Serves: 12

Ingredients

5-7 lb boneless leg of American lamb

1 cup white wine

1/4 cup Dijon mustard grainy

1 lemon juiced and zested

5 cloves garlic thinly sliced

4 whole rosemary sprigs

2 teaspoons Kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Make the marinade. combine all marinade ingredients in a small bowl, whisk to combine.

Marinate the lamb. Place lamb leg in a container, pour marinade over, seal tightly and regirgerate for 2-3 hours

Smoke the lamb. Prepare your smoker and heat to 225 degrees F for 10-15 minutes. Place the leg of lamb directly on the grates, reserving any excess marinade, then insert probe. USDA recommends an internal temperature of 145 degrees F.

Baste the lamb. Baste the lamb with reserved marinade every 30-45 minutes. When at temperature, remove from heat and loosely cover with foil.

Rest, then serve. Allow meat to rest at least 15 minutes or up to 1 hour, then thinly cut into 1/4 inch slices and serve.

Serving suggestions: Crispy roasted potatoes and fresh seasonal vegetables.