Smoked Leg of Lamb
Boneless, butterflied leg of lamb filled with cream cheese, jalapeno and bacon, rolled, seasoned and smoked.
Servings 8 servings
Ingredients
- 4–5 lbs leg of lamb boneless and butterflied
- 8 oz cream cheese softened
- 1 jalapeno seeded and chopped
- ¼ cup bacon cooked and crumbled
- extra virgin olive oil enough to coat
- Jeff's original rub as needed
Instructions
- Mix cream cheese, chopped jalapeno and crumbled bacon until combined.
- Lay the butterflied lamb flat, making shallow cuts in thick areas as needed. Sprinkle the inside with rub and spread with the cream cheese stuffing.
- Roll tightly and tie with butcher's twine. Brush the outside with olive oil and season with rub.
- Prepare the smoker for about 225°F using oak and/or cherry wood. Place the stuffed lamb directly on the rack.
- Smoke for approximately 2–2 1/2 hours, until the thickest part of the lamb reaches about 135°F for the author's preferred doneness. Monitor with an accurate digital probe thermometer; time varies with the size of the lamb, smoker temperature and weather.
- Transfer to a foil pan, cover loosely and rest about 20 minutes. Remove twine and slice about 1/2 inch thick before serving.
Notes
Some cream cheese may escape during cooking. You can stuff, roll and tie the lamb the day before, then refrigerate until ready to cook. Watch the internal temperature closely to avoid overcooking. The source recipe uses a 4–5 lb boneless leg of lamb and does not specify a serving yield.
Estimated servings: Estimate for the stated 4–5 lb boneless lamb with its cheese and bacon filling.