Smoked Boneless Leg of Lamb

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack BBQ Pellets (Paris Bordeax) for smoking

-For wet rub-
Fresh Rosemary (1 sprig)
Chiavetta's Marinade (1/4 cup)
Minced Garlic (2 tablespoons)
Herbes de provence ( 1 tablespoon)
Sriracha Pepper sauce ( 2 teaspoons)
Dizzy Pig Mediterranean-ish rub

-For baste-
Olive oil (1/4 cup)
Balsalmic Vinegar (1-1/2 tablespoons)
Honey (2 tablespoons)
Minced garlic (1 tablespoon)
Herbes de Provence ( 1-1 1/2 tablespoons)
Dizzy Pig Mediterranean-ish ( 1-1 1/2 tablespoons)
Chiavetta's Italian Dressing (1/4 cup)

Recipe: To begin wet rub, add fresh rosemary, Chiavetta's marinade, minced garlic, Herbes de provence and Sriracha sauce to blender.
Blend for 30 seconds.
Place lamb on cooking rack and sheet pan.
Brush wet rub on lamb to thoroughly marinade.
Once coated all over, sprinkle the dizzy pig rub over the marinated leg of lamb.
Return lamb to refrigerator.
Refrigerate 1 hour.
Prep grill with Lumberjack Pellets (Paris Bordeax) and pre-heat to 250.
While pre-heating, assemble ingredients for the baste.
In small bowl, whisk together olive oil, balsalmic vinegar, honey, minced garlic, Herbes de provence, Dizzy Pig Mediterranean-ish, Chiavetta's Italian Dressing. Do not baste lamb yet.
When grill is up to temp, place lamb directly on top rack.
Place thermometer in thickest part of meat.
Cook until internal temperature of lamb is 70, then baste lamb. If needed, turn temp of grill to 290.
Continue cooking until temperature of lamb is 110, then baste a second time.
Remove from heat when internal temperature of lamb is 140-145.
Tent with alumnum foil and let rest for 30-45 minutes.
Slice and serve.