smoked lamb

[The OC Kid]

I am thinking of smoking a lamb roast this weekend. I am never smoked lamb before. My question to the group is does anybody have any recomendations for the dry rub or any tips on smoking the lamb.

I was thinking about using a dry rub consisting with salt, pepper, cayanne pepper, garlic salt, smoked paparika, cumin, all spice, and possibly a couple of other spices from cabinet.

[Phrasty]

THIS is all you need for lamb...

Cheers

[Phubar]

Originally Posted by Phrasty

THIS is all you need for lamb...

Cheers

Mint leaves work for me as well....and some lemon juice

[jestridge]

Salt and pepper maybe stud it with garlic

[SirPorkaLot]

I have cooked a LOT of lamb.
I have butterflied it and grilled it on high heat. I have oven roasted it, I have grilled chops, etc.

The best lamb I have EVER had was last week. here is what i did:

6lb boneless leg O' lamb (I used boneless 'cause I planned to slice it thin for salad)
Rubbed it with a greek inspired rub of:

• 2 teaspoons dried oregano
• 1-1/2 teaspoons onion powder
• 1-1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon beef-flavored bouillon granules
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Put it on smoker with oak wood at 225 and cooked until Internal temp (IT) of 130 (3-4 hours).
Let rest for 30 minutes, and sliced.

[bigabyte]

All sounds good to me. I like my lamb cooked to an IT of 120 and it carries over to 125 to 130 depending on size, but all that "done temp" stuff is personal preference of course.