We love smoked leg of lamb, so Easter provided our latest excuse to prepare one. I started with a 5 lb boneless leg of lamb from Costco, trimmed and dry-brined with 2.5 tsp Kosher salt for an hour. That was followed by slathering all surfaces, inside and out, with a paste made of olive oil with finely chopped fresh and dried herbs and spices (rosemary, thyme, bay leaves, paprika, garlic, whole mustard seeds, salt and pepper). The boneless leg was then bundled into a uniform shape and tied with string, and returned to the refrigerator for another hour.
I fired up the WSM with Blues Hog briquettes and lump pecan wood, and after stabilizing the temperature between 240-250F, I added the lamb. Every 30 minutes, I mopped with a mix of lager, apple juice, apple cider vinegar, garlic, ground black pepper, and Worcestershire sauce. Two hours into the cook, I turned the lamb, and also added to the smoker mushrooms stuffed with cooked hot Italian sausage, sautéed chopped onion and jalapeño, cream cheese, grated parmesan cheese, and Killer Hog BBQ rub.
After three hours total, the leg of lamb had reached 129-131F internal temperature, and the mushrooms, on the smoker for an hour, were done. Time to bring everything in! I let the leg rest for 15 minutes while preparing a board sauce, which I find gives excellent results with lamb. Mix olive oil, red wine vinegar, minced garlic, and chopped fresh rosemary and thyme, then splash it onto the cutting board before carving the meat. The slices pick up just the right amount of sauce from contact with the board.
My wife prepared mashed potatoes and brown sugar glazed carrots to complete the meal.
I fired up the WSM with Blues Hog briquettes and lump pecan wood, and after stabilizing the temperature between 240-250F, I added the lamb. Every 30 minutes, I mopped with a mix of lager, apple juice, apple cider vinegar, garlic, ground black pepper, and Worcestershire sauce. Two hours into the cook, I turned the lamb, and also added to the smoker mushrooms stuffed with cooked hot Italian sausage, sautéed chopped onion and jalapeño, cream cheese, grated parmesan cheese, and Killer Hog BBQ rub.
After three hours total, the leg of lamb had reached 129-131F internal temperature, and the mushrooms, on the smoker for an hour, were done. Time to bring everything in! I let the leg rest for 15 minutes while preparing a board sauce, which I find gives excellent results with lamb. Mix olive oil, red wine vinegar, minced garlic, and chopped fresh rosemary and thyme, then splash it onto the cutting board before carving the meat. The slices pick up just the right amount of sauce from contact with the board.
My wife prepared mashed potatoes and brown sugar glazed carrots to complete the meal.
