Smoked Leg of Lamb
Incredible flavors and easy to cook!
Ingredients
For Paste
- 1/4 tsp Allspice
- 1/2 tsp Cumin
- 1 tsp dried thyme
- 2 tsp granulated garlic or garlic powder
- 1 tbs dried rosemary
- 1 crushed bay leaf
- 2 tbs sun-dried tomatoes
- 2-3 tbs olive oil as needed to create paste
For Lamb and Veggies
- 5 lb Leg of Lamb
- 2 lb bag of Red Potatoes
- 1 small package Baby Carrots
- 1 package baby bella mushrooms
- Fresh thyme and rosemary if available.
Instructions
For Paste
- Blend all ingredients together in food processor or blender until good paste consistency is formed.
For Lamb and Veggies
- Trim excess hard fat off Lamb.
- Slice along leg of lamb to open it up a bit - a partial butterfly - to allow more flavor to creep inside.
- Place leg in aluminum tray and smear paste all over the meat side. I left the fat cap side down in the tray the entire time and did not put paste on it.
- Put veggies all around leg in tray.
- Set up your grill for indirect cooking.
- Place tray on opposite side of heat to allow for smoking. Use fruit wood - I used apple - and smoke for 1.5 - 2 hours until internal temperature hits 140.
- If you prefer, sear at end to finish cooking and firm up the crust.
- Let rest for 10 minutes before slicing.