Smoked Leg of Lamb
If you are looking for a traditional Easter dinner recipe this Low & Slow roasted Leg of Lamb will fit the bill perfectly. Follow the steps below for moist, tender and full of flavor Lamb. We also make Gravy out of the drippings and smoked vegetables.
Fogo Premium Lump Charcoal
- 5 lb Leg of lamb
- 3 Tablespoons Dijon mustard
- 1 cup white wine
- 3 cloves garlic
- Kosher Salt
- Black Pepper
- 10 sprigs of fresh thyme
- Butcher’s twine
- 2 tablespoons dry sherry
- Carrots, 15-20 baby carrots or 5 large carrots
- Pearl onions, about 10
- Corn Starch
- Pinch of dry mustard
- Pinch of garlic powder
Trim some of the fat off of the top of the leg of lamb. Some fat is good since it will keep the lamb moist.
Mince the garlic and mix with the mustard, wine, a pinch of salt and pepper, a few tablespoons of olive oil, and the leaves from 5 sprigs of the fresh thyme. Stir well and drizzle over the lamb and marinate for at least 2 hours.
Tie the lamb together with butcher’s twine in order to help it cook more evenly.
Place the lamb in a roasting rack over a pan. In the pan, add some carrots, peeled pearl onions , and 5 sprigs of thyme. Add two tablespoons of olive oil, 1 cup of water, and sprinkle with salt and pepper.
Set up your grill for indirect heat with some apple wood for smoke. Smoke the lamb at 225 degrees until the internal temperature is 130 degrees. This will take about 2-3 hours, but keep a close eye on the temperature.
Remove the lamb and let it rest, then pour the drippings into a pot. Simmer the liquid and add 2 tablespoons of dry sherry, a pinch of dry mustard, a pinch of garlic powder, and some salt to taste. Simmer for 5 minutes, or until desired consistency.
If your gravy is not thick enough, add some cornstarch and water mixture to the pot a little at a time and stir. The mixture is 1 part cornstarch to 1 part water.
Meanwhile, heat up a skillet and add the carrots and onions.
Add a little olive oil and let them crisp up a little.
Slice the lamb against the grain.
Place the carrots and onions on a platter, put the lamb on top, then drizzle with the gravy.