Oak Smoked Boneless Leg of Lamb
Oak Smoked Boneless Leg of Lamb
This is the first time I’ve ever smoked a leg of lamb. Let me tell you, it may be the best leg of lamb I’ve ever eaten. It was brined, then stuffed with an herb mix of mint, parsley, shallots, and garlic. I used oak wood chips for smoking (oak adds a great flavor to lamb). The lamb gets slow smoked at 200 degrees until it reaches an internal temperature of 150 degrees.
Equipment
- food processor
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1 tbsp black peppercorns
- 1/2 cup shallots sliced
- 6 garlic cloves crushed
Leg of Lamb
- 4 lbs boneless leg of lamb
- 1 bunch mint
- 1 bunch parsley
- 4 garlic cloves
- 1/4 cup shallots
- 2 bay leaves
Wood Chips
- oak
Instructions
- Mix together the brining ingredients.
- Brine the leg of lamb in a gallon sized storage bag for 24 hours.
- Remove the leg from the brine and allow to dry on a rack in the refrigerator for 24 hours.
- Pulse the stuffing ingredients in a food processor a couple of times until everything is evenly chopped.
- Stuff the inside of the lamb with the herb filling.
- Tie up the leg of lamb with butchers twine.
- Preheat your smoker to 250 degrees. Place in your leg of lamb. Allow the chips to ignite for 10 minutes. Turn down the heat to 200 degrees.
- Smoke leg for 5-6 hours until the internal temperature reaches 150 degrees with a probe thermometer. The wood chip will need to be changed out every 90 minutes.
- Allow to rest for 10 minutes before slicing.
You must be logged in to post a comment.