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Unread 05-29-2010, 08:55 AM   #1
Gerritt
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Exclamation Help! Leg of Lamb

Hello brethren!

I have cooked many a lamb chops... but I have company coming and picked up a small leg of lamb..

anyone have any thought how I should prepare this for cooking on my offset barrel smoker....???

Thanks in advance!!

G.
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Unread 05-29-2010, 09:25 AM   #2
Frank Sacco
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I'm no expert when it comes to cooking lamb. I had one botched cook and never tried to redeem myself... With that being said. If you use the search engines below you will be able to find some answers.
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Unread 05-30-2010, 07:49 AM   #3
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I love leg of lamb.I chop fresh rosemary,garlic, course salt .Mix it on the counter and roll the leg in the mix to coat.If the leg is bone out,I put some in side.I cook to 140 deg. and let rest.
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Unread 05-30-2010, 07:59 AM   #4
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Personally I prefer Leg of Lamb done the "Hot-N-Fast" way.
Use your favorite Lamb seasoning; or something like Woodwardbbq mentioned in his
post.
If you don't want to do it Hot n Fast...I would pretty much treat it like you
would a nice Beef Roast.


See what others have to say, and decide from there how you want to cook it.
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Unread 05-30-2010, 08:08 AM   #5
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Did you see my throwdown thread? It's all right here. http://www.bbq-brethren.com/forum/sh...ad.php?t=85498
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Unread 05-30-2010, 11:14 AM   #6
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I marinate my lamb in red wine, olive oil, rosemary, garlic and kosher salt. All in a gallon bag with a 5# chunk of leg. Leave it in this for at least 6 hours.

I cook it indirect on a weber kettle with a few hickory chips in the coals. Cook to NO MORE THAN 140 degrees internal, less if you like it still kicking, which I do. Let it sit for at least 45 minutes before carving it.

If you like you can make a mint sauce out of 1/2 cup finely chopped mint steeped in 3/4 cup boiling water. Steep for 15 minutes then add 3 tablespoons of sugar and 1/3 cup of malt vinegar. Stir well and let cool. That's REAL mint sauce and it fantastic with grilled lamb leg. Stay away from that horrible Mint Jelly they sell.

Lamb- It's what Bill has for breakfast


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Unread 05-31-2010, 12:09 PM   #7
Gerritt
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Thank you everyone! I deboned it slathered it with Olive oil, Rosemary and garlic... Smoked with Apple and a bit of hickory. Tied it up and cooked to an internal temp of 130, I then foiled it and let it rest.

It was AWESOME!!! and the crowd loved it

thank you again for all the tips, it certainly was appreciated!

G.
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Unread 05-31-2010, 12:16 PM   #8
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Good work, how about some prons?
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Unread 05-31-2010, 12:31 PM   #9
Gerritt
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I was so busy with entertaining 20+ guests grabbing the camera slipped my mind.. :(

I also did up a pile of Honey Garlic Pork tenderloin, Chicken legs and thighs, and a veggie burger (Blech! for the one non carnivore in our midst)

I will do this Lamb again, and will be sure to post pictures..

G.
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Unread 05-31-2010, 01:07 PM   #10
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Way to go, sounds great. I've done one like you did yours. I made a mint, jalapeno,apricot chutney to go with it, different but good.
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Unread 05-31-2010, 04:56 PM   #11
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Quote:
Originally Posted by nzrebel View Post
I marinate my lamb in red wine, olive oil, rosemary, garlic and kosher salt. All in a gallon bag with a 5# chunk of leg. Leave it in this for at least 6 hours.

I cook it indirect on a weber kettle with a few hickory chips in the coals. Cook to NO MORE THAN 140 degrees internal, less if you like it still kicking, which I do. Let it sit for at least 45 minutes before carving it.

If you like you can make a mint sauce out of 1/2 cup finely chopped mint steeped in 3/4 cup boiling water. Steep for 15 minutes then add 3 tablespoons of sugar and 1/3 cup of malt vinegar. Stir well and let cool. That's REAL mint sauce and it fantastic with grilled lamb leg. Stay away from that horrible Mint Jelly they sell.

Lamb- It's what Bill has for breakfast


Dave
I've used rosemary, garlic and salt many times and it comes out great, but this recipe sounds fantastic! I am going to try it some time.
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Unread 05-31-2010, 07:34 PM   #12
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Quote:
Originally Posted by nzrebel View Post
I marinate my lamb in red wine, olive oil, rosemary, garlic and kosher salt. All in a gallon bag with a 5# chunk of leg. Leave it in this for at least 6 hours.

I cook it indirect on a weber kettle with a few hickory chips in the coals. Cook to NO MORE THAN 140 degrees internal, less if you like it still kicking, which I do. Let it sit for at least 45 minutes before carving it.

If you like you can make a mint sauce out of 1/2 cup finely chopped mint steeped in 3/4 cup boiling water. Steep for 15 minutes then add 3 tablespoons of sugar and 1/3 cup of malt vinegar. Stir well and let cool. That's REAL mint sauce and it fantastic with grilled lamb leg. Stay away from that horrible Mint Jelly they sell.

Lamb- It's what Bill has for breakfast


Dave
In fact I did have lamb for breakfast this morning... no joke!

In anycase, sorry for not finding this thread earlier. I've done Lamb Leg Roast on my offset and my Weber copy a few million times. Dave's advice was perfect, and I'd expect no less from a proud Kiwi. I generally use a very dry white wine though. I find in the smoker that you do not need to use a complex rub. I simply use black pepper and celery salt sparingly.

I'm glad it came out well, but you can't get a tick of approval without Pron....

Cheers!

Bill
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