Smoked Leg of Lamb
Ingredients
The lamb
-
5 – 6
lb
boneless leg of lamb
The rub
-
2
tablespoon
olive oil
-
1
tablespoon
fresh rosemary, finely chopped
-
1
tablespoon
fresh thyme, finely chopped
-
1
tablespoon
fresh oregano, finely chopped
-
1
tablespoon
garlic, finely chopped
-
2
teaspoon
kosher salt
-
1
teaspoon
coarse black pepper
-
1
teaspoon
ground cumin
-
1
teaspoon
sweet paprika
-
1
teaspoon
ground turmeric
-
1
teaspoon
ground coriander
Instructions
- Remove the leg of lamb from the refrigerator 30 minutes before prepping.
- Preheat your smoker to 250°F.
- Pat the leg of lamb dry with a paper towel.
- Rub olive oil over the entire roast.
- In a bowl, mix rosemary, thyme, oregano, garlic, salt, pepper, turmeric, cumin, paprika, and coriander.
- Spread the dry rub over the lamb and let it rest for 30 minutes.
- Add wood chips to the smoker when heated.
- Place the lamb on the smoker rack with a drip pan underneath.
- Insert a meat thermometer into the thickest part of the lamb.
- Smoke for about 4 hours, aiming for an internal temperature of 135°F for medium rare.
- Tent the lamb with foil and let it rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
357
Total fat
16g
Total carbohydrates
2g
Total protein
49g
Sodium
925mg
Cholesterol
152mg
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