Smoked Leg Of Lamb Food

SMOKED LEG OF LAMB

Smoked Leg of Lamb image

This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F). Submitted to www.recipezaar.com on April 8, 2010.

Provided by Papa D 1946-2012

Categories Lamb/Sheep

Time 14h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup wine vinegar
1/2 cup dry white wine
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 tablespoon minced garlic
5 -6 lbs leg of lamb
hickory wood chunks or chips

Steps:

Stir together first 8 ingredients until blended.
Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
Soak a couple cups of wood chunks/chips in water at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.
Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.

Nutrition Facts : Calories 938.9, Fat 69, SaturatedFat 24.4, Cholesterol 253.3, Sodium 604.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 70.4

HARDWOOD-SMOKED LEG OF LAMB WITH BBQ SAUCE AND MINT BUTTER

Hardwood-Smoked Leg of Lamb with Bbq Sauce and Mint Butter image

Provided by Food Network

Time 12h20m

Yield 8 Servings

Number Of Ingredients 12

Ingredients

7- to 8-lb leg of lamb, trimmed
1/2 cup molasses
2 cups tomato puree
2 cups chili sauce
1 cup Dijon mustard
6 Tbsp Worcestershire sauce
1/2 tsp Tabasco
2 Tbsp minced garlic
1/2 cup tightly-packed fresh mint leaves
4 minced shallots
3/4 stick butter (3 oz), room temperature
Cornbread, for serving

Steps:

Prepare a slow charcoal fire with hardwood charcoal. Soak 1 1/2 lbs of wood chips (hickory, cherry or other hardwood or fruitwood) in water for 20 minutes. When coals are glowing and coated with white ash, spread evenly and top with wood chips. Place lamb on a rack in grill. Cover and smoke 2 1/2 hours, turning every half hour and checking to make sure there are no flames -- if flaming, douse with a little water. Cool. Refrigerate lamb overnight. Slice lamb from bone, and shred slices. The meat will still be mostly raw.
Prepare Barbecue Sauce: In a large pot combine molasses, tomato puree, chili sauce, mustard, Worcestershire, Tabasco and garlic. Add lamb and simmer for one hour.
Meanwhile, prepare Mint Butter: In workbowl of food processor combine mint and shallots and pulse to puree. Add butter and process until completely incorporated.
When lamb is ready, remove from heat and stir in mint butter. Serve

STOVE TOP SMOKER PECAN SMOKED LEG OF LAMB

Stove Top Smoker Pecan Smoked Leg of Lamb image

A wonderful moist leg of lamb every time! From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.

Provided by TxGriffLover

Categories Lamb/Sheep

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 garlic cloves
parsley
1/4 cup olive oil
1/4 cup white wine
1 tablespoon dried rosemary
5 lbs leg of lamb
salt
2 tablespoons pecan wood chips
1 (12 ounce) jar jalapeno jelly

Steps:

Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the.
marinade into the drip tray, place leg of lamb on rack, season and form.
a foil tent to cover tightly.
Smoke on medium heat for 1 hour using pecan wood chips.
Remove foil, brush lamb with remaining marinade, and place into a 350º oven for approximately 1 hour. Serve with jalapeno jelly on the side.

Nutrition Facts : Calories 1004.6, Fat 60.1, SaturatedFat 23.2, Cholesterol 253.3, Sodium 233.9, Carbohydrate 41.3, Fiber 0.9, Sugar 29.2, Protein 70.5

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