Don’t be intimidated by meat that falls outside the 3 major meat groups consumed in the US—Beef, Poultry, and Pork—lamb is as delicious as it is simple to prepare. It is naturally tender, so you don’t even need to marinate it, just simple herbs, garlic, and spices make it unbelievably succulent. Roasting this delicious cut over hardwood imparts a lick of robust smoke flavor, for a juicy, mouthwatering main dish. So break out the lamb for your next special occasion and savor each meaty morsel.
ROAST LEG OF LAMB STUDDED WITH ROSEMARY AND GARLIC
DIFFICULTY: 3/5
PREP TIME: 30 minutes
COOK TIME: 1 hour 30 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Cherry
SERVES: 10-12
INGREDIENTS
1, 10-12 lb. bone-in Leg of Lamb
1 Tbsp. Garlic, crushed
4 cloves Garlic, sliced lengthwise
4 sprigs Rosemary, cut into 1 inch pieces
2 tsp. Olive Oil
2 Lemons
Salt and Pepper to taste
METHOD
- To prepare the lamb, start by mixing the olive oil and crushed garlic, then rub it on the lamb. With a paring knife, make small ¾ inch deep perforations in the lamb (about 2 dozen). Alternately stuff the slivered garlic and cut rosemary sprigs, into the perforations. Zest and juice the lemons, spread evenly over the lamb, then season with salt and pepper.
- When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400°F and preheat, lid closed (10 to 15 minutes).
- Place the leg of lamb on the grill and cook for 30 minutes, then reduce the temperature to 350°F for an additional hour, or until the internal meat temperature reaches 145 degrees for medium rare. Let the lamb rest for 15 minutes before carving. Slice, serve and enjoy!
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