Easter Monday BBQ - Smoked Lamb (Leg)

Easter BBQ

Bank Holiday Monday, so time to smoke some meat. As it is Easter Lamb is our meat of choice, 2 legs of lamb about 2kg each. 

RUB:

• 2 tbsp Dried Rosemary
• 1 tbsp Dried Thyme
• 2 tbsp Course Sea Salt 
• 1 tbsp Ground Black Pepper 
• 2 tbsp Garlic Granules
• 6 peeled Garlic Cloves

Combine all the dried herbs and spices in a bowl and mix well.
Stab each leg of lamb 3 times and push a peeled garlic clove into each hole.
Place in a food bag and add the dried herb/spice mix.
Leave in the fridge overnight.

The Smoke 

8am:

Take the Lamb out of the fridge to warm to room temperature while pre-heating the Smoker to 140'C.
Fill water tray with water to help keep the meat moist and temperatures in the smoker even.

9am:

Once the smoker is ready place the prepared Lamb on the grates in the centre of the Smoker and smoke for 2 hours.

11am:

Once 2 hours is up, turn the Lamb and spritz with Apple Juice.
Add some wood to the coals for flavour (I used --------- )
Smoke for another 1 hour or until the internal temp reaches 70'C
When the internal temp reaches 70'C, place a fresh sprig of mint on some Tin Foil place the Lamb onto the Foil, add a cup of Apple Juice and wrap up the lamb tightly.

12am:

Place back on the Grill and continue to cook for another hour.

1pm:

 Remove from the smoker and rest for 1/2 hour, pull apart in the juices in the tin-foil and serve removing the sprigs of mint.

I was very happy with the outcome of this smoked Lamb, and will be doing this again sometime. It had a great smoke ring to the meat, it was super tender even though it was cooked "Well Done" and the flavours of the Rub where just perfect.