Leg of Lamb Help

[Bluesman]

I'm doing my guys annual weekend in the UP and was asked to do Leg of Lamb. I've read a bunch of posts, but am looking for a simple, first time, can't Fark it up method. I will have at my disposal an 18" weber kettle. What I need to know is how to do it good and simple.

1.) marinade yes/no
2.) rub. Thinking celery salt, pepper, rosemary, garlic, evvo
3.) smoke wood. I have apple, cherry, hiskory and oak
4.) Cook in pan and reserve juice?
5.) How to make a gravy from the juice.

Any and all help is greatly appreciated.

 

[Bikini BBQ]

Marinade - no
Rub - yes, you have a good selection, go with it
Wood - yeah thats good
Have a pan to catch juice
Gravy - easy, make a roux, equal parts butter & flour, strain drippings. bring to boil and mix in roux

Good luck and post pics when its done.

 

[Sledneck]

Indirect on weber kettle . Salt pepper and the occasionally basting with beer

Let the meat speak for itself

 

[NS Mike D]

smoke:


Love to hear the others chime in, but I don't think I would add smoke to a lamb. It's such a powerful flavor to begin with that the charcoal would be sufficient, IMO. Maybe toss a few rosemary sprigs to smoke????

(just saw sledneck's post - lol)

 

[Mark R]

I've smoked a couple legs O lamb. Smoke just like a good beef roast or prime rib only don't sear it. Salt, CBP and maybe rosemary. Pull at 130- 140F, good stuff! I think I coated them with EVOO before the rub.