Smoked Leg Of Lamb Recipes
SMOKED LEG OF LAMB
This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F). Submitted to www.recipezaar.com on April 8, 2010.
Provided by Papa D 1946-2012
Categories Lamb/Sheep
Time 14h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 8 ingredients until blended.
- Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
- Soak a couple cups of wood chunks/chips in water at least 30 minutes.
- Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
- Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
- For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
- Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
- Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.
- Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.
Nutrition Facts : Calories 938.9, Fat 69, SaturatedFat 24.4, Cholesterol 253.3, Sodium 604.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 70.4
HARDWOOD-SMOKED LEG OF LAMB WITH BBQ SAUCE AND MINT BUTTER
Provided by Food Network
Time 12h20m
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Prepare a slow charcoal fire with hardwood charcoal. Soak 1 1/2 lbs of wood chips (hickory, cherry or other hardwood or fruitwood) in water for 20 minutes. When coals are glowing and coated with white ash, spread evenly and top with wood chips. Place lamb on a rack in grill. Cover and smoke 2 1/2 hours, turning every half hour and checking to make sure there are no flames -- if flaming, douse with a little water. Cool. Refrigerate lamb overnight. Slice lamb from bone, and shred slices. The meat will still be mostly raw.
- Prepare Barbecue Sauce: In a large pot combine molasses, tomato puree, chili sauce, mustard, Worcestershire, Tabasco and garlic. Add lamb and simmer for one hour.
- Meanwhile, prepare Mint Butter: In workbowl of food processor combine mint and shallots and pulse to puree. Add butter and process until completely incorporated.
- When lamb is ready, remove from heat and stir in mint butter. Serve
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- Set up your smoker as per the manufacturer’s instructions and preheat to 225 – 250 F. Add your choice of wood chips per the specifications of the manufacturer.
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#course #main-ingredient #main-dish #lamb-sheep #meat
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