I've been wanting to try lamb for a while and finally got around to getting it done today. I started with a boneless lef of lamb, netted, that I bought on my Costco run last week.
I decided to marinade it overnight. I made a marinade as follows:
2 C. Italian Dressing
½ C. Lemon Juice
½ C. Worchestershire Sauce
We'll call these last ones a TBS - 1 ½ TBS. I just used a pretty good sized palm full of each. They were dried oregano, garlic and onion powder, and black pepper. Most rubs and marinades I found in my research brag up rosemary for lamb but since I have none on hand so it got skipped.
I marinaded the lamb 12 - 13 hours in the fridge and then applied the following "rub" I threw together.
½ C. Sea Salt
½ C. garlic powder
2 TBS onion powder
2 TBS dried oregano
2 TBS coarse ground black pepper
The marinade makes a good binder. I use the same method when I marinate chicken halves in Italian dressing. Here is the roast rubbed and ready to smoke.
I forgot to get a pic when I first put it in the smoker, but here is the WSM chugging along just after the leg went in.
The leg went on 2 ½ hours ago and was 43° internal when it hit the grate. The WSM is at 281° currently and the leg is at 126°. Pecan was the wood of choice today.
I can't decide if I want to pull it at 145° or pull it at about 135° and roll it around on the grate right on top of the charcoal ring until it gets to 145° to crisp up the outside a little. Most everything I find says to treat it like a prime rib so that is what I did. I guess I might as well finish it up that way.

I decided to marinade it overnight. I made a marinade as follows:
2 C. Italian Dressing
½ C. Lemon Juice
½ C. Worchestershire Sauce
We'll call these last ones a TBS - 1 ½ TBS. I just used a pretty good sized palm full of each. They were dried oregano, garlic and onion powder, and black pepper. Most rubs and marinades I found in my research brag up rosemary for lamb but since I have none on hand so it got skipped.


I marinaded the lamb 12 - 13 hours in the fridge and then applied the following "rub" I threw together.
½ C. Sea Salt
½ C. garlic powder
2 TBS onion powder
2 TBS dried oregano
2 TBS coarse ground black pepper
The marinade makes a good binder. I use the same method when I marinate chicken halves in Italian dressing. Here is the roast rubbed and ready to smoke.

I forgot to get a pic when I first put it in the smoker, but here is the WSM chugging along just after the leg went in.

The leg went on 2 ½ hours ago and was 43° internal when it hit the grate. The WSM is at 281° currently and the leg is at 126°. Pecan was the wood of choice today.
I can't decide if I want to pull it at 145° or pull it at about 135° and roll it around on the grate right on top of the charcoal ring until it gets to 145° to crisp up the outside a little. Most everything I find says to treat it like a prime rib so that is what I did. I guess I might as well finish it up that way.