Smoked Leg of Lamb Recipe

Smoked Lamb Lollipops

Servings: 4 Preparation time: 24 hours and 10 minutes; Cooking time: 1 hour;

Nutrition Value: Calories: 80 Cal, Carbs: 1 g, Fat: 6 g, Protein: 8 g, Fiber: 0 g.

Ingredients:
1 rack of lamb, fat trimmed
2 tablespoons shallots, peeled and chopped
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons rosemary, fresh
2 tablespoons sage, fresh
1 tablespoon thyme, fresh
1 tablespoon honey
¼ cup olive oil

Method:

  1. Rinse lamb, pat dry and place in a baking dish.
  2. Add remaining ingredients in a food processor, pulse for 1 minute or until smooth, then tip the mixture on lamb and rub well until evenly coated.
  3. Cover dish with plastic wrap and marinate in the refrigerator for 24 hours.
  4. When ready to smoke, plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  5. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 225 degrees F.
  6. Place the marinated rack of lamb on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 1 hour or more until meat thermometer registers an internal temperature of 120 degrees F.
  7. When done, transfer lamb to a cutting board, let rest for 5 minutes and then slice to serve.

BBQ Lamb Chops

Servings: 4 Preparation time: 45 minutes; Cooking time: 2 hours and 30 minutes;

Nutrition Value: Calories: 235 Cal, Carbs: 0 g, Fat: 14 g, Protein: 25 g, Fiber: 0 g.

Ingredients:
4 lamb chops
½ teaspoon garlic powder
1 ½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon paprika
1 ½ teaspoon mustard powder
¼ cup apple cider vinegar
½ cup BBQ sauce

Method:

  1. Pour vinegar in a large baking dish, add lamb chops and let soak for 30 minutes.
  2. Then drain the chops and sprinkle with remaining ingredients except for BBQ sauce until evenly coated on all sides.
  3. Plug in the smoker, fill its tray with mesquite woodchips and water pan halfway through, and place dripping pan above the water pan.
  4. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 225 degrees F.
  5. Place chicken on smoker rack, place meat thermometer, then shut with lid and set the timer to smoke for 2 hours or more until meat thermometer register an internal temperature of 130 degrees F.
  6. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  7. Then brush BBQ sauce on all sides of lamb chops and continue smoking or until the internal temperature of lamb chops reach to 140 degrees F.
  8. Serve straightaway.

Irish-Style Lamb

Servings: 6 Preparation time: 15 minutes; Cooking time: 4 hours;

Nutrition Value: Calories: 165 Cal, Carbs: 0 g, Fat: 11 g, Protein: 15 g, Fiber: 0 g.

Ingredients:
1 lamb leg, fat trimmed and boneless
2 teaspoons minced garlic
2 tablespoons salt
2 tablespoons ground black pepper
3 tablespoons rosemary, fresh

Method:

  1. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  2. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 225 degrees F.
  3. In the meantime, rinse leg of lamb, pat dry and then use a knife to butterfly its flesh.
  4. Stir together remaining ingredients until combined, then place half of the spice mixture into the lamb, rub remaining spice mixture on all over the lamb and secure with kitchen twine.
  5. Place leg of lamb on smoker rack, place meat thermometer, then shut with lid and set the timer to smoke for 4 hours or more until meat thermometer registers an internal temperature of 165 degrees F.
  6. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  7. Serve straightaway.

Lamb Barbacoa

Servings: 20 Preparation time: 15 minutes; Cooking time: 10 hours and 15 minutes;

Nutrition Value: Calories: 1000 Cal, Carbs: 19 g, Fat: 75 g, Protein: 60 g, Fiber: 0 g.

Ingredients:
10-pound leg of lamb, boneless
Salsa verde for serving
Sliced avocado for serving
12-ounce light beer

For Rub:
1 tablespoon cumin
½ teaspoon oregano, fresh
½ teaspoon coriander seed
½ teaspoon cinnamon
¼ teaspoon red chili powder
1 teaspoon salt
½ teaspoon ground black pepper

Method:

  1. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  2. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 225 degrees F.
  3. In the meantime, whisk together all the ingredients for rub until combined and then rub this mixture all over the leg of lamb until evenly coated.
  4. Place leg of lamb on smoker rack, place meat thermometer, then shut with lid and set the timer to smoke for 8 to 10 hours or more until meat thermometer registers an internal temperature of 190 degrees F.
  5. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  6. When done, transfer leg of lamb on a cutting board, let rest for 15 minutes and then shred with a fork.
  7. Place shredded lamb on a foil pan, pour in beer, stir until mixed and cover with aluminum foil.
  8. Place the pan over low heat and steam until cooking liquid is reduced by half.
  9. Serve lamb with salsa and avocado.

Smoked Rack of Lamb

Servings: 6 Preparation time: 3 hours and 25 minutes; Cooking time: 3 hours;

Nutrition Value: Calories: 335 Cal, Carbs: 2.4 g, Fat: 26.3 g, Protein: 21 g, Fiber: 0 g.

Ingredients:
1 rack of lamb, frenched

For Marinade:

2 tablespoons lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper
1 teaspoon minced garlic

For Rub:
1 teaspoon dried mint
1 teaspoon salt
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon onion powder
¼ cup olive oil
1 teaspoon dried basil Balsamic reduction

Method:

  1. Stir together all the ingredients for the marinade, then add into a large plastic bag, place rack of lamb in it, seal the bag and turn it upside down to evenly coat it.
  2. Place the rack of lamb into the refrigerator to marinate for 2 to 3 hours.
  3. Then remove the lamb from marinade, brush to coat lamb with mustard and sprinkle with garlic powder, onion powder, and cayenne pepper.
  4. Stir together remaining ingredients of rub except for oil and balsamic reduction, then rub the spice mixture on all sides of lamb and drizzle with oil.
  5. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 225 degrees F.
  6. Place rack of lamb on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 2 hours or more until meat thermometer registers an internal temperature of 145 degrees F.
  7. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  8. When done, cover the lamb with aluminum foil for 10 minutes, then slice and drizzle with balsamic reduction.
  9. Serve straightaway.