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Smoked Leg of Lamb

A Mediterranean dry rubbed and smoked lamb leg
Print Recipe
Prep Time 1 hour
Cook Time 4 hours
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. Prep the lamb leg by trimming away large areas of fat that may not render, remove as much silverskin as possible
  2. 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
  3. Cover the leg in plastic wrap and place in fridge for a couple of hours to overnight
  4. 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.
  5. When the internal reaches 135, turn smoker up to 400 (or use an oven) to crisp up the outside, until internal temp is 140.
  6. Let rest for 30 minutes, carve
  7. Serve with rosemary garnish and shallots (optional)