Smoked Leg of Lamb
A Mediterranean dry rubbed and smoked lamb leg
Servings 8
Ingredients
- 1 Whole leg of lamb Excess fat and silver skin trimmed
- 2 tbsp Dijon mustard
- 1/4 cup apple cider vinegar
Dry Rub
- 1 tbsp salt
- 2 tsp black pepper ground
- 1 tbsp cumin seeds ground
- 1 tbsp coriander seeds ground
- 1 tsp turmeric
- 1 tbsp paprika
- 1 tbsp rosemary minced
- 4 cloves garlic minced
- 1 tbsp lemon zest
Garnish
- 4 sprigs of rosemary
- 2 shallots sauteed
Instructions
- Prep the lamb leg by trimming away large areas of fat that may not render, remove as much silverskin as possible
- Coat the entire leg with the dijon mustard, and then coat with the dry rub mixture. Score the meat diagonally and press dry rub mixture into the cuts
- Cover the leg in plastic wrap and place in fridge for a couple of hours to overnight
- Pre-heat a smoker to 225, place on smoker with probe inserted into the thickest portion. Don't place probe against bone. Cook for about 3.5 to 4 hours, until internal temp reaches 135. Baste or spritz with apple cider vinegar every hour.
- When the internal reaches 135, turn smoker up to 400 (or use an oven) to crisp up the outside, until internal temp is 140.
- Let rest for 30 minutes, carve
- Serve with rosemary garnish and shallots (optional)
