How To make Smoked Leg Of Lamb

Boneless Leg Of Lamb Smoked On The Weber Kettle

When cooked right, Boneless Leg Of Lamb is such a succulent cut. Paired with simple seasoning and a Lemon Mint Yogurt Sauce, this is my favorite Easter meal.

Lemon Mint Yogurt Sauce Ingredients

1 cup Plain Greek Yogurt
1 tsp Minced Garlic
1 TBSP Lemon Juice
6 Fresh Mint Leaves (or ½ TBSP dried mint)
Pinch Of Kosher Salt

Lamb Seasoning Ingredients

½ cup Olive Oil
½ tsp Kosher Salt
½ tsp Coarsely Ground Black Pepper
⅛ tsp Chili Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Sage
1 huge Garlic Clove Crushed (or 3 small Garlic Cloves)

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#cooking #grilling #lamb

Roast Lamb with mint sauce #shortvideo

Recipe

Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)

Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!

Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil

Method
1. Blend everything in a mortar and pestle.

Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum

Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.

The Only Leg Of Lamb Recipe You’ll Ever Need

Smoked Leg of Lamb + Guest Star

#shorts #lamb

Smoked lamb is honestly a match made in heaven!! Two strong flavors come together to make something truly special.

Lewis’s lamb marinade
2 sprigs sage
2 sprigs rosemary
1 tsp black pepper
1 tsp ground coriander
1 tsp Dijon mustard
3-4 cloves of garlic
1 tsp ground fennel
1 tbsp rosemary salt
4 tbsp EVOO

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Perfect every time Roasted Leg of Lamb with Potatoes #shorts

Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
@NikkisModernMediterranean

Slow Smoked Boneless Leg of Lamb in the Pit Boss

Leg of Lamb slow smoked on the Pit Boss Pellet Smoker. This Boneless Leg of Lamb is perfect for the pellet smoker and it is often overlooked as a meat you can smoke.

Slow Smoking this 5 pound boneless leg of lamb at 250 degrees for 8 hours turned the lamb into a tender and juicy piece of meat that tasted amazing.
We also made a mint bbq sauce to go with with it.

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