Smoked Leg of Lamb

Initially, wash leg of lamb, pat dry and do plunge cuts of garlic cloves throughout the leg. Coat the leg with a thin coat of Mischievous Mustard. Then liberally sprinkle with Miss Katie’s rub and about one Tbsp of Italian herbs. Add a quick drizzle of balsamic vinegar.


Smoke with a combination of peach and pecan wood at 225-250, for approximately 4 ½ hours or until reaching internal temperature of 148 degrees. Take off smoker and reverse sear on hot grill to crisp up edges. 


Cover and rest for ½ hour. Slice and serve.  "Oohs and Aahs", guaranteed.

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