I'm going to be tackling lamb for the first time today. My wife and I were watching an old BBQ with Bobby Flay the other night and she mentioned that she'd like me to make some lamb, so last night when we were at BJ's to get a brisket to cook on Saturday I picked up some lamb. I have a 2.8 lbs. butterflied leg of lamb and a single rack of ribs. I coated both with EVOO last night and used a store bought "greek rub" with a little rosemary added on the leg of lamb and just used a salt, pepper, garlic powder and rosemary rub on the rack.
Anyone have any suggestions on how long after I start the leg of lamb I should add the rack to the smoker? I'd say the rack is about half as thick as the leg at the biggest portion of meat. In addition to having never smoked lamb before, I've never smoked something that's been butterflied and tied back up, so I wasn't sure how that effected the time it took for heat to work it's way through. I'm kind of figuring on about 3 hours of smoke for the leg and 2.5 for the rack, but I'd love some input from someone that isn't just guessing like I am. :-)
Here's a pick of them after I had them rubbed, wrapped and ready to spend some quiet time in the fridge. :-)