Easter Series: Smoked Leg of Lamb with Rosemary and Garlic Recipe
Easter dinner is the perfect occasion to impress your family and friends with a delicious and juicy smoked leg of lamb. The key to achieving tender and flavorful meat is in the marinade, and this recipe calls for a fragrant combination of rosemary and garlic that will make your taste buds sing.
Ingredients:
1 bone-in leg of lamb (about 6-7 pounds)
1 cup olive oil
1/2 cup red wine vinegar
6 garlic cloves, minced
3 tablespoons fresh rosemary, chopped
1 tablespoon salt
1 tablespoon black pepper
Instructions:
In a large bowl, whisk together the olive oil, red wine vinegar, garlic, rosemary, salt, and pepper. This will be your marinade.
Using a sharp knife, score the lamb on all sides, making sure not to cut too deep. This will allow the marinade to penetrate the meat more easily.
Place the lamb in a large resealable bag or a shallow dish and pour the marinade over it, making sure to coat it evenly. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
When you're ready to smoke the lamb, remove it from the marinade and let it come to room temperature for about an hour.
Preheat your Kamado Joe grill to 225°F and set it up for indirect cooking.
Place the lamb on the grill, bone side down, and smoke it for about 4-5 hours, or until the internal temperature reaches 135°F for medium-rare.
Remove the lamb from the grill and let it rest for at least 15 minutes before slicing.
Serve the smoked leg of lamb with your favorite side dishes, such as roasted vegetables, potatoes, or a fresh salad.
Helpful hints:
Make sure to use a meat thermometer to monitor the internal temperature of the lamb during the smoking process. This will help you avoid overcooking or undercooking the meat.
If you prefer a more intense smoky flavor, you can add some wood chips or chunks to the charcoal before smoking the lamb. Cherry or hickory wood work well with lamb.
If you're short on time, you can use a pre-made rosemary and garlic marinade from the store. Just make sure to check the ingredients for added sugars or preservatives, as these can affect the taste and texture of the lamb.
