Smoking a lamb roast produces rosy, juicy slices of meat with a good crust and that delicious smoked flavour -- a dish to set down on the table with pride. According to The Fanny Farmer Cookbook, charcoal water smokers produce wonderful flavours and are the most versatile. To bring out the best from the lamb, marinate it in a sharp oil and herb blend and use chips or chunks of aromatic wood like oak or hickory in, or next to, the fuel in the smoker. A 2.27kg., butterflied leg of lamb serves 6.
- Skill level:
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Things you need
- 2.27kg. butterflied leg of lamb
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp granulated sugar
- Juice of 1 lemon
- 1 cup dry red wine
- 1/2 cup olive oil
- 1 tsp minced, fresh rosemary leaves
- 1 tbsp mashed fresh garlic
- 1 tbsp prepared mustard
- Wood chips
Remove any string or netting from the meat. Place the meat in a baking pan and open it flat to absorb the marinade evenly.
Combine the salt, pepper, sugar, lemon juice, wine, olive oil, rosemary leaves and garlic in a bowl and whisk well. Pour over the lamb.
Cover the lamb with cling film and refrigerate 4 to 8 hours.Turn the meat over halfway through the marinating time. Remove it from the refrigerator a 1/2 hour before starting to smoke it. Soak the wood chips in the pail with water..
Heat the smoker to 135C. While it's heating, tie the lamb back into its original shape with kitchen string. Reserving the marinade, dry the meat with paper towels and rub it with the prepared mustard.
Mix a handful of wood chips with the charcoal or place them in a pan. Smoke the lamb for 5 hours or until the internal temperature is 62.8C for rare or 71.1C for medium-rare temperature. Baste the meat with the marinade whenever you check the temperature.
Remove the meat from the smoker when the internal temperature reaches -15 degrees C below the desired temperature. Wrap the smoked lamb in tin foil and allow it to rest 20 minutes. Slice, and serve.
Tips and warnings
- Place a pan between the heat source and the grill on which the lamb smokes to catch cooking juices that can be drawn off and made into gravy.
- Place the meat thermometer's probe into the thickest part of the meat.
- Use long, wide metal spatulas for moving the meat.
- Don't check the meat often. Opening cools down the interior of the smoker and adds to the cooking time.
- Aromatic wood chips eventually exhaust their flavour. Add more whenever you see that they've stopped smoking.
- Don't use leftover marinade again. Its bacteria will contaminate new food.
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