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Smoking meats is the best combination of easy and tasty. Just fill the wood and plop the protein into the smoker. THAT’S IT.
Before I get into the recipe, I want to tell the story of who the dinner was served for and why smoking is a great piece of equipment enabling you, the chef, to join the party. The Smoked Leg of Lamb was served for my new in-laws – or, more correctly stated, the parents of my new daughter-in-law. Instead of dividing holidays, why not expand them. So we had a larger mother’s day dinner to each child could be with their mothers. My new family has added so much to ours so breaking bread together is so natural.
Smoked Leg of Lamb
Well, I want to enjoy my company and not be stuck in the kitchen. The smoker is the perfect cooking vessel enabling me to be with our guests. The leg of lamb went on the smoker hours before anyone arrived. When the guests walked in, I pulled the lamb from the smoker. Carrying it into the house is quite a show stopper. All I needed to do was to tent it with tinfoil and let is rest so the juices redistribute into the meat prior to cutting and serving.
A few of my favorite smoked recipes include:
The prepping and smoking of the leg of lamb.
Prepping and Smoking of the Leg of Lamb
The Smoked Leg of Lamb Plated.
Smoked Leg of Lamb Plated
Smoked Leg of Lamb
Using the smoker when you entertain is the perfect piece of equipment allowing you to enjoy your guests. The Smoked Leg of Lamb is perfect for a party.
Ingredients
- 12 WholeTsp Leg of Lamb
- 2 Tsp Cumin
- 2 Tsp Coriander
- 1 Tbsp Spanish Paprika
- 1 Tbsp Smoked Paprika
- 2 Tsp Salt
- 2 Tsp Lemon Pepper
- 2 Tsp Chili Powder
- 1 Tsp Garlic Powder
Instructions
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Take the leg of lamb out of the fridge at least 20 minutes before cooking - and longer is better. Combine all the spices and mix well. Generously rub the spices on the meat. Add to the smoker and cook for 6 hours. No peeking. Let rest for up to 30 minutes tented on a tray.
Serve and enjoy!
Looked like it would be a good recipe, but it’s clear there’s some critical detail left out. What temp? bone-in or boneless? Pictures look like it’s bone-in and doesn’t look like much meat on there and what’s there is pretty crisp.
Thx for stopping by. I will update the recipe. Yes there is less meat since there is a big bone but it adds so much flavor and it had some great crispy bites. We served 8 people and had plenty of leftovers with this leg of lamb. It was smoked at 275 degrees. Rather than cook for time, cook for temperature. If you want medium rare, you will want 145 degrees. If you want medium, you will want 160 degrees. The cooking will take 4 – 5 hours. Hope you give it a try.