British BBQ Society Forums

Hi guys got a 2.5 kilo leg of lamb I want smoke on my pellet smoker this sat, never done a leg of lamb and I'm a bit worried about it drying out?

Any suggestions on rubs? Should I brine? Cooking techniques etc?

Ta in advance

I always use wet rubs on lamb as it is not a very fatty meat. I wouldn't brine it and haven't tried but it might take an injection. I did a shoulder over Easter and it was in a fresh herb and spice wet rub which worked great.

Hi

For what it is worth I have Pellet Grill and find this method works well with Lamb.

First butterfly your leg of lamb, make up the paste below, leave to marinade
and then put on grill, don't bother to turn over, until lamb reaches desired internal temrature.

Ingredient List
3 TB Olive Oil
3 TB Chopped Garlic
3 TB Chopped Fresh Rosemary
3 TB Chopped Fresh Thyme
1 TB Kosher Salt
2 tsp Fresh Ground Pepper

Preparation:
Combine all ingredients in a blender and make a smooth paste
Rub paste into the lamb
Place in a glass dish and let sit about 5 hours 4 1/4 hours in fridge and final 45 minutes coming to room temp.

Grilling Instructions:
Cook over medium high heat (400-450F) on both sides until lamb reaches 135F degrees on an instant read thermometer
Wrap in foil and rest for 10 minutes
Slice thin across the grain and arrange on a platter garnished with fresh mint and lemon slices

Good luck, I shall be doing the same this week end.



Xtian