Smoked Lamb Leg With Salsa Verde Recipe Traeger Grills Food

GRILLED LAMB WITH SALSA VERDE

Steps:

• Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
• Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
• Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

SMOKED LEG OF LAMB (BONELESS RECIPE ON TRAEGER SMOKER)

Steps:

• Preheat the Traeger Grill or whatever pellet smoker you're using to 225 degrees F for 15-30 minutes.
• Decide if you want to take off the netting from the lamb leg before smoking it. Technically it holds together the lamb leg, especially since the bone has been taken out. But we left the netting ON the lamb for this demo and it did take off chunks of the seasoning crust when it was done smoking. It's your choice.
• Season the boneless leg of lamb. Start by adding olive oil to the outside and massage it in with your hands. Next, in a small bowl, make a rub with the dijon mustard, garlic, herbs and seasonings. Message them all the seasonings into the lamb.
• Smoke leg of lamb on Traeger Grill. Place the boneless leg of lamb directly onto the pellet grill grates, fat side up. Close the lid.
• Pull boneless lamb leg off the smoker. Expected cooking time for smoked boneless lamb leg is about 2.5 - 3 hours for medium rare. MEDIUM-RARE TEMP: we removed the boneless leg of lamb when the internal temperature reached 125 degrees F. MEDIUM TEMP: If you prefer a medium finish, pull the boneless leg of lamb off the smoker when the internal temperature of the meat reaches 135 degrees F.
• Rest. Allow your boneless leg of lamb to rest for at least 15-20 minutes, covered with foil so it reaches a higher internal temperature. MEDIUM-RARE FINISH: Let it rise to 135 degrees F. MEDIUM FINISH: Let it rest on a cutting board until the inside temperature rises to 145 degrees F.
• Slice and serve smoked lamb. Remove the netting and cut the boneless leg of lamb into slices, thick or thin slices (our fav) depending on your preference. Enjoy!

SMOKED LAMB LEG WITH SALSA VERDE RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F, if available.
• Make the salsa verde. Using a skewer, thread the 6 garlic cloves onto it. Place the garlic, tomatillos, onion quarters, and chiles directly on the grill grates. Close the lid, and cook until dark brown spots form on all sides, about 4 minutes for the garlic, 6 minutes for tomatillos and chilies, and 9 minutes for the onion.
• Remove the garlic, tomatillos, chiles, and onions from the grill and place the chiles directly into a resealable bag. Allow the chiles to steam in the bag for 15 minutes.
• Place a cast-iron pan directly on the grill grates, close the lid and allow to preheat for 10 minutes.
• Peel the garlic and remove and discard the skin from the chiles. Coarsely chop the onion, chiles, and garlic. In a blender, add the tomatillos, capers, onions, chiles, and garlic. Add the cilantro and 1/2 teaspoon sugar. Puree until smooth. Season to taste with kosher salt.
• In the preheated cast iron pan on the grill, add the oil. Carefully add the tomatillo mixture and stir until slightly thickened, stirring often, 2 minutes. Add the broth and 2 tablespoons of lime juice. Close lid and allow mixture to reduce until it measures about 2 1/2 cups, 15-20 minutes.
• Remove the salsa verde from the grill and decrease the grill temperature to 165˚F. Preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Season the salsa verde to taste with salt, sugar, and lime juice as needed. Cool slightly, then cover and chill.
• With a paper towel, pat the lamb dry. Use the tip of a paring knife to score the fat by making shallow cuts all over. Then make little incisions all over the lamb and stuff with garlic cloves. Rub olive oil over the lamb and liberally season with salt, pepper, and rosemary. Let stand at room temperature for 30 minutes.
• Insert a probe into the center of the thickest part of the leg of lamb, avoiding any large pockets of fat. Place the leg of lamb directly on the grill grates. Close the lid and smoke the lamb for 30 minutes.
• Increase the Traeger temperature to 350˚F and cook until the internal temperature reaches 130˚F, 1 1/2 hours.
• Remove the lamb from the grill. Transfer to a cutting board and let stand for 15-25 minutes. The internal temperature will rise to 140˚F for medium-rare.
• Slice and serve with salsa verde. Enjoy!