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How To make Smoked Leg Of Lamb
6 lb Leg of lamb, bone-in
2 Garlic clove; slivered
Salt Pepper 2 tb Vermouth, dry
2 tb Olive oil
1 Bay leaf; crumbled
1/2 ts Rosemary, dried; crumbled
8 lb Charcoal briquets
2 1/2 c Hickory chips; soaked for
-1 hour & drained 5 qt ;Water
Trim excess fat from lamb. Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions. Rub lamb with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.) Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained hickory chips. Add 5 quarts water to water pan. Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours. Serve hot or at room temperature. Recipe from Cuisine, August, 1983. On 27 JUN 95 230306 -0600 -----
How To make Smoked Leg Of Lamb's Videos
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
Roasted garlic and herb leg of lamb
Leg of Lamb Smoked Like a Brisket - Genius or Disaster?
You asked for it - Leg of Lamb cooked like a brisket - so here it is! Next watch
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The Only Leg Of Lamb Recipe You’ll Ever Need
Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!
6-hour Slow Roasted Leg of Lamb on the Kamado Joe Classic 2!
In this episode, Chef Geoff demonstrates how to slow roast a beautiful leg of lamb to fall apart tenderness! And Yaso steps up to the plate to school Geoff on Greek style potatoes! See below for advice on cooking in your oven.
Ingredients below. Follow video for method.
Spice Rub:
Teaspoon each of;
- Cumin
- Smoked Paprika
- Onion Powder
- Pepper
- Salt
… and a half teaspoon of dried thyme.
Braising liquid:
**In the name of continuous improvement, the liquid amounts have been edited (reduced) from when this video was shot**
1 cup full bodied red wine
1 cup chicken or beef stock
Fresh thyme and rosemary
Bay leaves
2-3 cloves garlic
Greek potatoes:
2kg peeled and sliced potatoes as shown
½ cup lemon juice
1 cup chicken stock
1 teaspoon pepper
2 teaspoon salt
1 tablespoon oregano
1 heaped teaspoon Dijon mustard
½ cup olive oil
**LAMB OVEN COOKING NOTES!**
We recommend when cooking in your oven to season and sear in a heavy pot, then cook at 140C for approx 5:30hr.
Smoked Leg of Lamb - How to Smoke a Lamb Leg
Want to class up your culinary game? Don't be afraid of the Leg of Lamb. Let me teach you how to take this delectable treat and turn it into dinner table banger. This is the Smoked Leg of Lamb, or How to Smoke a Lamb Leg
Check out my last video on an Easy Smoked Ham
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