I have been putting the smoker thru a workout. I have always liked well cooked lamb and have tried it before and it just didn’t turn out that great. After looking all around this site I really liked the look of some of the bone off lamb legs so I decided to improve my smoking skills and smoke one myself.
I took a little bit from every post and made my own interpretation of it.
I started with a 5 Lb leg from Costco. I sautéed an onion, a jalapeno, and a few oyster mushrooms with EVOO, some thyme and pepper and rosemary. When it was ready it was placed in the middle of the lamb and wrapped back in the cleaned netting it came in.
I placed it in the smoker which was preheated to 250 with cherry wood chips and had red wine and water in the drip tray.
It took around 5 ½ hours to get to 142*. By then it was 10pm and neither my wife nor I wanted to wait the proper time to let it rest. We were way too hungry. I knew going from the smoker to the kitchen it was going to taste great.
My wife cooked up a potato medley and a nice salad to accompany the lamb and we ate every bit as our two dogs drooled on.
I took a little bit from every post and made my own interpretation of it.
I started with a 5 Lb leg from Costco. I sautéed an onion, a jalapeno, and a few oyster mushrooms with EVOO, some thyme and pepper and rosemary. When it was ready it was placed in the middle of the lamb and wrapped back in the cleaned netting it came in.
I placed it in the smoker which was preheated to 250 with cherry wood chips and had red wine and water in the drip tray.
It took around 5 ½ hours to get to 142*. By then it was 10pm and neither my wife nor I wanted to wait the proper time to let it rest. We were way too hungry. I knew going from the smoker to the kitchen it was going to taste great.
My wife cooked up a potato medley and a nice salad to accompany the lamb and we ate every bit as our two dogs drooled on.
