I see many posts talking about leg of lamb for Easter... Well, being Jewish, I celebrate Passover, which falls this year pretty much on the same dates, and it is a tradition to cook a leg of lamb for Passover as well. So, I took my favorite indirect grilled leg of lamb recipe and tried to adapt it to smoking... What can I say - from now on this is a smoke only recipe .
So, starting with a sauce/marinade/glaze... Yeah, same thing for all.
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce (low sodium)
- 1/4 cup brown sugar (packed)
- 4 tbsp Dijon mustard (smooth, not whole grain one)
- 3 tbsp fresh lemon juice
- 3 tbsp vegetable oil (canola or any other, but the olive oil)
- 3 tbsp molasses or "dates honey" - mediterranean syrup made of dates, works magic, try it! I guess it can be found in mediterranean stores or in kosher sections of supermarkets.
- 4 garlic cloves, finely minced
- 1 tsp fresh ginger, ground or finely diced
- Salt and pepper - according to the taste
To make the sauce, combine all the ingredients in a saucepan and bring to boil, constantly stirring. Once boiled, reduce the heat and simmer until the sauce thickens enough to cover a back of a wooden spoon. Remove from heat and cool to the room temperature.
Now, preparing the leg of lamb... First thing - get 9-10 garlic cloves, peeled, make small deep incisions in the meat and push the garlic as deep into the meat as you can. Then divide the sauce in 2 - first half will go as a marinade, and the 2nd half will be a glaze and a serving sauce. Rub the leg with the marinade half of the sauce, wrap in a plastic wrap and refrigerate overnight. Keep the remaining sauce in the refrigerator as well.
Next day, when ready to cook, remove the plastic wrap and let the leg rest out of the refrigerator for about an hour, to get to the room temperature. I smoked it on 225F for about 3.5 hours until an IT of 150F. The time can vary according to the weight of that leg - mine was about 8lb. Wood - pecan & almond tree. It was a first time I tried an almond, and must say it is absolutely great! The aroma reminds that of an hickory, but gentler.
By the way, that's a duck breast next to the lamb - I'll post in details about it in the appropriate forum
While it is in the smoker, during the last hour brush it twice or more with half of the remaining sauce - it'll give the meat a nice glaze.
The last part of the sauce goes as a gravy to serve with the leg.