Wednesday, April 11, 2012

Smoked Lamb

I'm pretty new to this whole
eating lamb thing.

But so far
I am loving it!

Here is the amazing
smoked lamb recipe
that we devoured
this Easter.

Smoked Lamb

One 4 - 5 lb leg of lamb
8 cloves garlic
1 tbsp rosemary
1 tsp oregano
Juice from 1 lemons
4 tablespoons extra-virgin olive oil
Coarse salt (kosher) and freshly ground black pepper

1. Using a knife, make a series of small slits in the leg. 

2. On a cutting board, mince the garlic to make a garlic paste. Add the herbs.

3. Stuff a little bit of the paste into each of the slits. 

4. Rub the outside of the lamb with the lemon juice, then the olive oil. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight. 

5. Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper. 

6. When ready to cook, start the smoker on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. 

7.  Roast the lamb for 30 minutes. Reduce the heat to 350 degrees F and continue to cook until the internal temperature is about 140 degrees F for medium-rare. 

8. Transfer the lamb to a cutting board and let rest for 15 minutes before slicing.

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