Smoked Leg of Lamb with Fennel, Rosemary, Garlic Rub
Lamb may seem intimidating, but it is relatively simple in preparation and performance. If you have never tried cooking lamb before, this Smoked Leg of Lamb recipe has just enough flavor and aromatic delight to give it a go on your Louisiana Grill. Simply kiss it with smoke for an hour or so and then turn up the heat for a quick char. The result is a delicately tender and flavorful dish with tasty notes of rosemary, garlic, lemon and herb.
4-5 (slivered) Garlic Cloves
Louisiana Grills Lemon Pepper Garlic & Herb Seasoning
2-3 tbsp Toasted Ground Fennel Seed
1, 6-8 Lbs Leg of Lamb
(cut into 1inch lengths) Rosemary sprigs
Simply rub the entire roast with the toasted fennel and liberally coat with the Louisiana Grills Lemon Pepper Garlic & Herb seasoning.
With a paring knife, carefully make holes over the top surface of the lamb roast, (studding) inserting knife to 1inch depth (holes should be spaced 1-1 ½ inches apart). Alternately insert the rosemary and garlic slices into the holes. Refrigerate, (uncovered) overnight, or at least 4rs.
Best Wood Pellets for Lamb
It is recommended to use Competition Blend Hardwood pellets with this recipe. A stronger hardwood like mesquite or hickory without the blend may be too bold for a delicate meat such as lamb.
Note: This recipe uses Louisiana Grills Lemon Pepper Garlic and Herb seasoning.
Preheat grill to 180°F.
Set the Lamb Roast on the grill insert the probe, and smoke for 1-1 ½ hrs.
Next, turn grill temp to 425°F and cook until a nice golden-brown crust has formed.
Decrease the grill temp to 325°F until an internal temp of 125°F has been achieved.
Remove from the grill, cover with foil and let the roast rest for 10-15 min.
Plate or serving tray
Lamb is a delicate protein and is best served rare.