How To Make Smoked Lamb
Enjoy a nice summer day with this smoked lamb recipe. It's well-seasoned, with fall off the bone tender meat that pairs well with any side.
Ingredients
- 3 lb leg of lamb, boneless, (about ¾ lb more if bone-in)
- coarse salt, (sea or kosher), to taste
- ground black pepper, to taste
- dried oregano, to taste
Instructions
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Set up the smoker as per the manufacturer’s instructions and preheat to 225 to 250 degress F. Add choice of wood chips per the specifications of the manufacturer.
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Liberally rub all sides of the lamb with seasonings blend. Either mix one with salt, pepper and oregano (all to taste) or use your favorite.
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Place the lamb directly onto the grill/smoker rack, fat side up. Smoke. Replenish the charcoal and smoking wood as needed to continue smoking in the 225 to 250 degrees F range.
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Smoke until the internal temperature of the leg of lamb registers in the 140 to 150 degrees F range. This is medium-rare going on medium.
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Transfer the lamb onto a cutting board and let rest for 10 minutes. Loosely tent it with aluminum foil to keep it warm, if desired.
- Carve and serve immediately.
Nutrition
- :
- :
- Calcium: 9mg
- Calories: 183kcal
- Cholesterol: 91mg
- Fat: 6g
- Iron: 3mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 413mg
- Protein: 29g
- Saturated Fat: 2g
- Sodium: 89mg
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