So I smoked my first boneless leg of lamb last night. I took some tips from a few of the posts on here and this is what happened.
First I stuffed it with onions, garlic (whole cloves) and rosemary. I tied it back together and let it sit overnight.
Then I used a mixture of water and red wine in my water pan. I used applewood chips.
I set the temp for 225 and let her go. At 140 (only because I was also cooking up a big batch of turkey carbonara to use up the leftover smoked and deep fried turkeys and kind of forgot about the lamb) I had hubby take it out of the smoker. Wrapped it in foil and some towels and let it rest in a cooler for about 20-30 min.
This is the result:
To me it was a perfect medium rare and oh so tasty!
Served it with roasted garlic smashed potatoes and creamed spinach. A nice 2003 Cabernet Franc added the right touch. And I whipped up a cinnamon roll bread pudding with a vanilla vodka cream sauce for dessert. All in all a fabulous meal!
First I stuffed it with onions, garlic (whole cloves) and rosemary. I tied it back together and let it sit overnight.
Then I used a mixture of water and red wine in my water pan. I used applewood chips.
I set the temp for 225 and let her go. At 140 (only because I was also cooking up a big batch of turkey carbonara to use up the leftover smoked and deep fried turkeys and kind of forgot about the lamb) I had hubby take it out of the smoker. Wrapped it in foil and some towels and let it rest in a cooler for about 20-30 min.
This is the result:
To me it was a perfect medium rare and oh so tasty!
Served it with roasted garlic smashed potatoes and creamed spinach. A nice 2003 Cabernet Franc added the right touch. And I whipped up a cinnamon roll bread pudding with a vanilla vodka cream sauce for dessert. All in all a fabulous meal!
