Smoked Pulled Leg of Lamb | Salty Tales
This amazing smoked and pulled leg of lamb was a total success. If you are not a fan of lamb because of the flavor you need to learn how to do it the way I make it and lamb will become one of your favorite meats to eat. We, humans, are been cooking and enjoying lamb for a long time and there are many different recipes and ways of cooking this fabulous meat but nothing beats smoke, low and slow. This pulled leg of lamb will make you the king of the backyard BBQ to all your friends and family and great times are guaranteed after this leg of lamb is served on your table.
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
#Smoking #Lamb #PulledLamb
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How to Smoke Leg of Lamb | It's What to Cook for Easter Dinner!
How to Smoke Leg of Lamb | It's What to Cook for Easter Dinner! // Easter is right around the corner, and today we're firing up the Pit Boss and making a smoked leg of lamb. The flavor of this cut of meat is absolutely incredible! You've gotta try it!
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Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Leg of Lamb Recipe | Greek Style Leg of Lamb Recipe | 4K |
Leg of Lamb. This show shows you how to cook a leg of lamb recipe greek style. It'll have all that you've come to love with Lamb. All the freshest ingredients. From the fresh Dill to the Fresh mint. Enjoy this classic Leg of Lamb.
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✅✅SHOW NOTES✅✅
Food Processor FIMEI 12 Cup Multifunctional Food Processor-
Lemon zester
Ingredient List
Fresh Dill
Fresh Mint
Fresh Italian Parsely
4-5 Garlic Peeled'
Lemons
Olive Oil
Oregano
S&P
1 Leg Of Lamb.
Follow along on this amazing recipe.
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Forget the Oven, This is How I Make a Leg of Lamb Now
This video was created in partnership with the American Lamb Board.
USDA recommends lamb reach an internal temp of 145F with a 3-minute rest
This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever. You will love the big, bold flavors in this tasty lamb meal.
Ingredients for this recipe:
• 3 ½ pound boneless leg of lamb
• 25-30 roasted garlic confit cloves
• 1/3 cup roasted garlic oil, + 2 tablespoons
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh rosemary
• 3 tablespoons minced fresh parsley
• ¾ cup dry red wine
• 3 cups beef stock
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 45 minutes
Cook time: 2 hours 45 minutes
Procedures:
1. Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.
2. Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.
3. About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°.
4. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.
5. Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other.
6. Stuff a roasted garlic clove in each slit until all the holes are filled.
7. Next, pour about 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands.
8. Fold the boneless leg of lamb back over and place the netting around it again
9. Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.
10. Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours.
11. Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well.
12. Remove it from the smoker or oven and place it on a cutting board to rest for 15 to 20 minutes.
13. Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill.
14. For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat.
15. Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes.
16. Deglaze with the wine, turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left.
17. Pour in the beef stock and cook until there is about 1 cup left, which takes about 10 minutes.
18. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.
19. Remove the netting from the lamb and thinly slice it.
20. Garnish with remaining 1/3 of herb oil and optional pan sauce.
Smoked Pulled Leg of Lamb | Pit Barrel Cooker Lamb Recipe | Barlow BBQ
Looking for an easy lamb recipe for your Pit Barrel Cooker? We've got you covered with our smoked and pulled boneless leg of lamb! And we've included a recipe for a quick and easy tzatziki sauce as a bonus...all recipes are below!
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Greek Lamb Dry Rub
2 tbsp montreal steak seasoning
1 tbsp chili powder
1 tbsp kosher salt
2 tsp black pepper
2 tsp oregano
2 tsp rosemary
2 tsp smoked paprika
2 tsp thyme
2 tsp cumin
1 tsp crushed red pepper
Combine all ingredients and shake on your favorite cut of lamb
Tzatziki Sauce
1.5 cups plain Greek yogurt
3 cloves crushed garlic
1/2 cup lemon juice
1 tsp kosher salt
1 tsp black pepper
1/2 cup diced cucumbers
3 tbsp olive oil
Combine yogurt, garlic, and lemon juice. Mix well. Add cucumbers, olive oil and salt and pepper. Mix well. Store in fridge.
SMOKED PULLED LEG OF LAMB
Fire up your Pit Barrel Cooker according to the instructions provided by Pit Barrel Co. When the charcoal is ready, dump in the Pit Barrel and toss in a chunk or two of your favorite smoking wood. We recommend pecan wood for lamb.
After seasoning the boneless leg of lamb, place it FAT SIDE DOWN on the grill grate, close the lid and let smoke until tender and internal temp has reached approx 190 degrees. Total cook time is approx 4 hours. Remove the lamb, pull, and serve with tzatziki sauce. Enjoy!
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