I'm a huge fan of leg of lamb, especially when its marinated and smoked to perfection as in this recipe from yours truly and sponsored by Omaha Steaks.
SMOKED BONELESS LEG OF LAMB
¼ cup lemon juice
¼ cup extra virgin olive oil
¼ cup Dijon mustard
1 tbsp. dried rosemary
1 tsp. dried oregano
4 cloves garlic, minced
2 tsp. Kosher salt
1 boneless leg of lamb (approximately 3lbs.)
Combine lemon juice, olive oil, Dijon mustard, rosemary, oregano, garlic and salt in a large storage bag. Add boneless leg of lamb, seal bag, and refrigerate overnight.
Prepare grill for indirect cooking, placing an aluminum pan filled with water in the center of the lower grate and adding preheated charcoal on either side of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal.
As the grill comes to temperature (approximately 300 degrees), remove the leg of lamb from the marinade and pat the lamb dry with paper towels. Place the leg of lamb on the main grilling grate directly above the aluminum pan and cover the grill. Allow the leg of lamb to cook for approximately 1 hour until it reaches an internal temperature of 140 degrees in the thickest part of the lamb for medium rare. Remove the leg of lamb from the grill and allow it to rest for 10 minutes until slicing and serving.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.