[Easter Dinner]: Leg of Lamb and Lamb Ribs

[MileHighSmokerGirl]

I picked up some leg of lamb and some lamb ribs for Eastee dinner.

What is the best rub for the ribs? How do you smoke these? Any different than smoking pork ribs?

Also what about smoking the leg of lamb? Best rub?

 

[DRKsmoking]

Sorry Hannah, I can't help with the Lamb smoking . But I wanted to post so I will find out also, from the others that will help you here. Plus wanted to see how it goes and what you do for the sides.

David

 

[SmokinGame]

I am also interested. Have a rack and leg in the freezer planning to smoke soon but have never smoked lamb.

In prep I found a recipe for a smoked leg using this combo for a dry rub that looked appealing and was going to be my starting point.

• 1-1/2 Tbs. kosher salt
• 1-1/2 Tbs. dried rosemary, crushed
• 1 Tbs. coarse black pepper
• 1/2 Tbs. dried thyme
• 1/2 Tbs. dried sage
• 1-1/2 tsp. granulated garlic
• 1 tsp. red chili pepper flakes

Suggested that rub leg with EVOO prior to applying rub. I was going to leave out the pepper flakes because my wife does not like them.

Also found this a garlic & herb paste that was interesting. I may actually try the spices above on the leg and this paste on the rack. Still contemplating.

Garlic and Herb Paste

• 1 cup olive oil
• 6 tablespoons lemon juice
• 1/4 cup Dijon mustard
• 10 garlic cloves
• 12 rosemary sprigs
• 12 thyme sprigs
• 4 shallots
• 1/2 cup kosher salt
• 2 tablespoons black pepper

Combine all in a food processor to make the paste then rub the entire leg or rack.

Anyone else have success with other options, I am also interested.

Mark

 

[Hockeydudde]

The lamb ribs is actually rack of lamb (from the picture). This is actually the equivalent of a bone in rib eye roast, or new York (depending on it came from the front or back). You may be able to smoke like pork ribs, not sure on that. But typically these would be cooked to a med-rare. You can do a reverse sear on them as a rack. You can cut them apart and grill (I like them cut into two bones personally for extra thickness). Either way they are typically treated like a steak, vs low and slow. If you do cook them lie and slow, report back! Would love to see how it went.

 

[civilsmoker]

Here are a couple of ideas on the rack of lamb....
https://www.smokingmeatforums.com/threads/simple-rosemary-thyme-crusted-rack-of-lamb.299758/
https://www.smokingmeatforums.com/threads/cherry-wood-roasted-rack-of-lamb.291178/

Rack of lamb is very tasty!

 

[Brokenhandle]

I have no idea either, but wanna tag along for the ride. I saw a half leg of lamb in the store last night but don't know if we care for it and didn't want to spend $76 to find out!

Ryan

 

[WaterRat]

No no no! do not treat that rack of lamb like ribs of any kind! (Just incase you missed it above from the others!). Follow the links @civilsmoker provided. You want these a nice medium rare.

 

[WaterRat]

Here is an idea for the leg of lamb that I did a couple years back. It’s nice and adds a few more flavors and textures for those that may not like lamb straight up. Good luck with your cooks!

Stuffed Lamb Leg

Hey All, For Palm Sunday a friend invited me and several others to her place for dinner. She was doing a big ham so I decided to do something a bit different and definitely not pork. I was toying with a beef rib roast or bacon wrapped fillet but decided on a stuffed boneless leg of lamb. This...

www.smokingmeatforums.com

 

[MileHighSmokerGirl]

Thanks for all the replies.

Just FYI, I wont ever use rosemary or thyme in any of my rubs. Just yuck

 

[MileHighSmokerGirl]

I think i’m going to use this recipe and method for the Rack of Lamb.

Smoked Rack of Lamb

Smoked rack of lamb is coated in a spice mix that includes cumin, curry, garlic, and thyme. These flavors pair perfectly with the subtle smokiness from the grill, giving the lamb a bold flavor.

ourzestylife.com

Undecided on the lamb leg.

 

[MileHighSmokerGirl]

Hey all quick question.

The rack of lamb and a lamb leg that I took out of the freezer Friday afternoon. I put it in the sink to thaw. I woke up Friday night to go to work and it was still frozen. So I put it in the microwave to thaw (did not turn the microwave just placed it in there with the door closed). Well I forgot to put it in the fridge Saturday morning after I got home from work.

It’s not any good to eat is it, even if I smoke it to a safe temp?

 

[sawhorseray]

I've been cooking lamb racks and small roasts on my Weber for over 40 years, indirect with a few hickory chunks, pull it at a IT of about 130º. Just S&P, no weeds. RAY

 

[MileHighSmokerGirl]

I've been cooking lamb racks and small roasts on my Weber for over 40 years, indirect with a few hickory chunks, pull it at a IT of about 130º. Just S&P, no weeds. RAY

Would you look at the post before yours.

 

[TNJAKE]

What was the temp of the meat when you got it out of the microwave?

 

[SmokinEdge]

Was it still partially frozen and cold?

 

[MileHighSmokerGirl]

What was the temp of the meat when you got it out of the microwave?

Room temp. Didnt check it. Just stuck it in the fridge. Was hoping it was ok but I’m having doubts and dont want to get sick.


Took it out 2 pm on Friday afternoon. Stuck it in the microwave at 10:35 pm Friday night. It’s been in there until 9:40 am this morning (all times mountain).

 

[MileHighSmokerGirl]

Was it still partially frozen and cold?

Oh no. Room temp.

 

[TNJAKE]

If it was room temp I wouldn't eat it. You don't know how long it was over 40°

 

[TNJAKE]

It's a bummer hannah but better safe than sorry. We've all been there though. I had to throw a trip tip away not too long ago. Happy Easter

 

[MileHighSmokerGirl]

$67 worth of meat gone. Sigh.

Happy Easter. Baby back ribs it is for dinner.