Smoked Leg of Lamb. Smoked lamb leg is one delicious meat and could not be easier with this recipe. While it is possible to smoke a whole leg of lamb with the bone in, I find that smoking it boneless is far superior. Not only does it take less time smoking leg without the bone, I also do not notice much difference in flavour.

A smoked leg of lamb is a delicacy that is both enjoyable and easy to prepare. Pick a nice day to spend outside and have a beer or two at the ready. So many options for smoked leg of lamb! You can cook Smoked Leg of Lamb using 23 ingredients and 16 steps. Here is how you cook that.

Ingredients of Smoked Leg of Lamb

You need of boneless leg of lamb.
You need of small onion, peeled.
Prepare of garlic.
You need of anchovy fillets in oil.
Prepare of Bou beef bouillon cubes.
Prepare of salt.
You need of black pepper.
You need of red pepper.
You need of ground cumin.
You need of thyme.
You need of rosemary.
It's of frying oil.
You need of parsley, leaves picked.
You need of mint, leaves picked.
You need of rosemary, leaves picked.
It's of mustard seed.
You need of caraway seed.
Prepare of balsamic vinegar.
It's of Bou beef bouillon cube.
It's of Dijon mustard.
It's of unflavored gelatin (1 package).
You need of new potatoes.
Prepare of broccolini.

We personally favor lighter-bodied styles and especially like pilsners for their dry and crisp finish. To keep the lamb from drying out during the cooking process, I made up a simple baste. How many minutes per pound does lamb get smoked for? This smoked leg of lamb recipe, flavored with herbs and garlic, then smoked with smoldering twigs of rosemary is at its best when served medium-rare.

Smoked Leg of Lamb instructions

Prepare the lamb paste by combining the onion, garlic, 2 Bou beef cubes, anchovies, rosemary, thyme, salt, black and red pepper, and cumin in a food processor or chop together on a board. Use extra anchovy oil (or olive) as necessary to form a paste..
Open the leg of lamb, and flatten out any lumps by scoring with a knife. Rub 3/4 of the paste on the exposed leg..
Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside..
Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours..
Meanwhile, prepare the herbs and spices..
Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds..
Increase the oil temp to 325°F and fry the spices for 3-4 minutes. I use a fine mesh strainer to keep the seeds together..
Place the fried herbs and spices on a tray lined with paper towels to cool. They will remain crispy after they cool down. You can even store the extra in a Ziploc for several days and they will remain crispy..
Pour the bottle of balsamic into a small pot. Add the other beef bouillon cube, gelatin, and the mustard. Bring to a boil and reduce by half until the reduction clings to the back of a wooden spoon..
I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first..
Place the potatoes in a small pot, cover with water and add 3 Tbsp of salt to the water. Bring to a boil and boil 15 minutes..
On a sheet pan, prepare the broccolini. Lay the boiled potatoes out, and lightly smash with the bottom of a glass. Drizzle everything with olive oil and season with salt and pepper..
When the lamb is almost done, prepare a bed of coals in a grill. Alternatively, when the lamb finishes cooking, remove from oven and heat the oven to 500°F.
Sear the lamb, potatoes, and broccolini for 4-6 minutes..
Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece..
Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction..

No matter your mindset, smoked leg of lamb is a recipe you may really enjoy, even if you never really cared for its taste before. Slowly smoked leg of lamb is a true delight. This lamb barbacoa pulls from old-school traditions and flavors to create a taco bar fit for a party! Once you have a large leg of lamb, make sure to season it ahead of time to let the flavor penetrate the meat. Prep your smoker, and as always, use a wireless.