Smoked Spicy Lemon & Herb Leg of Lamb
Smoked Spicy Lemon & Herb Leg of Lamb
2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
1 small sweet onion peeled and chopped
2 tablespoons garlic minced fine (30ml)
3 tablespoons fresh lemon juice (45ml)
2 teaspoons finely chopped lemon zest (10ml)
1 tablespoons Spanish paprika (15ml)
3 tablespoons fresh chopped rosemary (45ml)
1 tablespoon coarse ground pepper (15ml)
¼ cup plus 1 tablespoon olive oil (75ml)
2 teaspoons coarse salt (10ml)
6 cups of hickory wood chips (1.5 litres)
To a blender add onion, garlic, lemon juice and zest, paprika, rosemary. Start blender and add oil in a slow steady stream. Add the pepper.
Place the lamb on a baking sheet and rub the paste all over. Wrap with plastic and then place into the refrigerator overnight to marinade.
The next day prepare smoke pouch. Place 4 cups (1 litre) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Remove lamb from the refrigerator and rub all over with the salt.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the lamb on the side of the BBQ without direct heat. Smoke the lamb over indirect heat for approximately 3 hours or until desired doneness. Replacing the smoke pouch when smoke dissipates. The final hour you do not have smoke. If a smoker flavor is required make an additional smoke pouch.
2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
1 small sweet onion peeled and chopped
2 tablespoons garlic minced fine (30ml)
3 tablespoons fresh lemon juice (45ml)
2 teaspoons finely chopped lemon zest (10ml)
1 tablespoons Spanish paprika (15ml)
3 tablespoons fresh chopped rosemary (45ml)
1 tablespoon coarse ground pepper (15ml)
¼ cup plus 1 tablespoon olive oil (75ml)
2 teaspoons coarse salt (10ml)
6 cups of hickory wood chips (1.5 litres)
To a blender add onion, garlic, lemon juice and zest, paprika, rosemary. Start blender and add oil in a slow steady stream. Add the pepper.
Place the lamb on a baking sheet and rub the paste all over. Wrap with plastic and then place into the refrigerator overnight to marinade.
The next day prepare smoke pouch. Place 4 cups (1 litre) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Remove lamb from the refrigerator and rub all over with the salt.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the lamb on the side of the BBQ without direct heat. Smoke the lamb over indirect heat for approximately 3 hours or until desired doneness. Replacing the smoke pouch when smoke dissipates. The final hour you do not have smoke. If a smoker flavor is required make an additional smoke pouch.
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