Lunatic Singe BBQ - Smoked Lamb Recipes

Smoked Leg of Lamb

Ingredients:
1 boneless leg of lamb

Kosher salt

Black pepper

Aleppo pepper or coarse chili pepper

1/2 cup harissa sauce

Directions:

1) Preheat smoker to 250 F using the smoking wood of your choice.

2) Trim the fat-cap to your liking, as lamb fat carries a lot of flavor.

3) Season bone cavity of the lamb with the salt, pepper, and chili.

4) Score the fat-cap using a sharp knife without cutting into the meat.

5) Season the leg all over with plenty of salt. Apply harissa and sprinkle with black pepper.

6) Use butcher's twine to tie up for a more uniform, even roast.

7) Place the lamb on the smoker, fat-cap down and cook until an internal temperature of 135F.

Close the lid and cook for about 3 hours. Use temp probe to verify done temperature.

8) You can sear the lamb over a hot grill for a few minutes before slicing if desired.

Smoked Leg of Lamb - in a Lemon Mint Marinade

Ingredients:

1 boneless leg of lamb

Lemon Mint Marinade:

1/4 cup olive oil

1/4 cup white wine

6 cloves garlic

2 TBs fresh chopped mint

2 TBs fresh chopped rosemary

2 TBs fresh chopped thyme

Juice & zest of 2 lemons

Instructions:

Marinate the lamb:

Combine all marinade ingredients in a zip-lock bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow to marinate all overnight for 8 - 24 hours.

Preheat the smoker:

Preheat the smoker to 225F using wood of your choice. Pecan is nice!

Smoke the leg of lamb:

Remove lamb from marinade and place on the grates. Close lid and smoke for 3 - 4 hors until the internal temperature of 135F - 140F for medium.

Rest and serve:

Remove lamb from smoker and place on a serving platter. Rest for 15 - 20 minutes, the slice and serve.

Smoked Lamb Shoulder (Pulled Lamb)

Ingredients:

1 bone-in lamb shoulder

2 TBs olive oil

3 - 4 TBs of your seasoning of choice

1 cup water

1/4 cup cider vinegar

Preheat smoker to 275F. In a spray bottle combine water and cider vinegar and set aside.

Prepare the lamb shoulder by coating well with olive oil. Add the seasoning, ensuring the whole shoulder is generously coated. This seasoning is the foundation to your bark.

Place the lamb into the smoker, close the lid, and cook for 45 minutes. Open the lid and lightly spray the meat surface with the bottle of water and cider vinegar. close the lid and allow meat to continue cooking. Repeat this process of spraying every 20 - 30 minutes for the next 4 hours.

A 5 lb. lamb shoulder should cook in 5 - 6 hours. Wrap in foil in the 5th hour to help with cooking.

Meat is done when a probe is inserted, feels no resistance, and the lamb is tender. Remove from smoker and rest for 30 minutes before pulling the meat and serving.