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Smoked Leg Of Lamb Recipe With Garlic Wine Butter Sauce
Beef & Lamb
Roast
Photo by Mary Cressler/Vindulge
You can find the original recipe first published on Vindulge. Used with permission.
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
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
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