Smoked Leg Of Lamb Recipe With Garlic Wine Butter Sauce

Name: Smoked Leg Of Lamb Recipe With Garlic Wine Butter Sauce
Cuisine: Beef & Lamb
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; 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

Cuisine

Beef & Lamb

Photo by Mary Cressler/Vindulge

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

Image of 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

Garlic Wine Butter Sauce Ingredients

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

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Directions

Set the Egg for indirect cooking/smoking, at 250°F/121°C, using fruit wood like apple or cherry chips
In a bowl, combine and mix the dried spices
Coat the lamb roast with olive oil and liberally apply the dry rub on the entire roast
Smoke the lamb for up to two hours, or until the internal temperature of the lamb reaches 115 – 120°F/46°-49°C
Increase the heat of the Egg to 400°F
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
This should take about 20 additional minutes
Remove the lamb from the Egg and let sit loosely tented in foil for 20 minutes
This will allow carry-over cooking to occur and allow the juices to settle and be absorbed back into the cells of the roast
Drizzle with some of the butter garlic sauce before serving