Smoked Lamb Roast Recipe
A: This recipe came across the forum a while back and looks like a dandy.. it calls for a 5-6 pound leg of lamb but I am sure it would work fine for a slightly smaller roast of lamb. If you decide to try it, be sure to let me know how it goes.
Most electric smokers maintain a temperature of 225 to 250 degrees automatically so you may not need to do anything there.. just use a good mild wood like pecan, apple or maybe cherry if you can get ahold of some. Oak or hickory will also work but you may want to go easy on it and only apply smoke for about the first hour or so. The wood chunks will work best and just lay them right down next to the heating element for maximum smoke.
Martini Lamb - Submitted by Ranger72 at www.SmokingMeatForums.com
1/2 medium onion,chopped
10 garlic cloves
juice and zest of 1 lemon
3 tablespoons gin
2 teaspoons kosher salt
1/4 cup extra virgin olive oil
5-6 pound leg of lamb, Boned, rolled and tied
1 cup gin
1 cup beef stock
2/3 cup water
juice of a lemon
2 tablespoons extra virgin olive oil
The night before your going to "Que" prepare the paste. In a food processor, combine the onion, garlic, lemon juice, lemon zest, gin and salt and then process to combine.
When those items are processed pour your 1/4 cup olive oil in slowly while processing until a thin paste forms.
Generously spread the paste on the lamb. Place the lamb in a plastic bag and refridgerate overnight.
Next day remove the lamb from fridge and bag and let come to room temperature.Mix the mop ingredients in a saucepan and warm the ingredients over low heat.
Transfer the lamb to the smoker which has been preheated to 200*-220* and "Que" it up for 35-40 minutes a pound until the internal temperature of the meat is 145*. this will be rare to medium rare.
Start basteing your lamb with the heated mop after first hour and approximately every 45-50 minutes in charcoal/wood burning pit or as appropriate for your style of smoker.
remove the lamb, wrap in foil, let sit for 10-15 minutes slice and serve.
some people don't like lamb heavily smoked and they can wrap the roast in foil after the first hour in the smoker and cook down the mop a bit until it thickens and use as a dipping sauce on the side instead of using it as a mop.
In my opinion Lamb has the best flavor when it is served rare to medium rare so please don't overcook it unless you are the type of person who just can't eat rare meat.
Crusty Garlic bread, a nice green salad garlic mashed potatoes will round this baby out nicely!
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