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Eggs
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Lifestyle

Smoked Leg Of Lamb Recipe With Garlic Wine Butter Sauce

Cuisine

Beef & Lamb

Category

Roast

Photo by Mary Cressler/Vindulge


You can find the original recipe first published on Vindulge. Used with permission.

Smoked Leg Of Lamb Recipe With Garlic Wine Butter Sauce

Ingredients

  • 1 6 pound bone-in leg of lamb, trimmed of silver skin
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons dried rosemary, crushed
  • 1 tablespoon coarse black pepper
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried sage
  • 1 1/2 teaspoons granulated garlic
  • 1 teaspoon red chili pepper flakes

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  • 1 tablespoon extra virgin olive oil

  • 8 cloves garlic, finely diced

  • 1/4 cup dry white wine

  • 4 tablespoons unsalted butter

  • 1/2 tablespoon coarsely chopped fresh rosemary

  • 1 teaspoon fresh thyme

  • 1/4 teaspoon red chili pepper flakes

  • 1/4 teaspoon kosher salt

Directions

  1. Set the Egg for indirect cooking/smoking, at 250°F/121°C, using fruit wood like apple or cherry chips

  2. In a bowl, combine and mix the dried spices

  3. Coat the lamb roast with olive oil and liberally apply the dry rub on the entire roast
  4. Smoke the lamb for up to two hours, or until the internal temperature of the lamb reaches 115 – 120°F/46°-49°C

  5. Increase the heat of the Egg to 400°F

  6. Continue roasting the lamb until the internal temperature of the lamb reaches 135°-140°F/57°-60°C or medium rare, or your desired finishing temperature
  7. This should take about 20 additional minutes

  8. Remove the lamb from the Egg and let sit loosely tented in foil for 20 minutes

  9. This will allow carry-over cooking to occur and allow the juices to settle and be absorbed back into the cells of the roast
  10. Drizzle with some of the butter garlic sauce before serving

Recipes