#smokedlamb

Elevate your barbecue game with this Smoked Leg of Lamb recipe using Bradley Smoker. The flavorful marinade and slow smoking process result in a tender and succulent dish that's perfect for any special occasion.

Ingredients: 1 leg of lamb bone-in. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons Dijon mustard. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon salt. 1 teaspoon black pepper.

Instructions: Trim excess fat from the leg of lamb. In a bowl, mix minced garlic, chopped rosemary, Dijon mustard, olive oil, balsamic vinegar, salt, and black pepper to create a marinade. Rub the marinade all over the leg of lamb, ensuring it's evenly coated. Cover and refrigerate for at least 4 hours or overnight for better flavor. Preheat the Bradley Smoker to 225F 107C. Place the marinated leg of lamb on the smoker rack. Smoke the lamb for approximately 4-5 hours or until the internal temperature reaches 145F 63C for medium-rare or your preferred doneness. Once done, remove from the smoker, tent with foil, and let it rest for 15-20 minutes before carving. Slice and serve the delicious smoked leg of lamb.

Prep Time: 20 minutes

Cook Time: 300 minutes

Indulge in the rich flavors of a marinated and smoked leg of lamb. The combination of red wine, garlic, rosemary, and Dijon mustard creates a mouthwatering marinade that infuses the lamb with irresistible taste. Slow smoking adds a depth of smokiness, making it a gourmet delight for any occasion.

Ingredients: 1 leg of lamb, bone-in about 5-6 lbs. 1 cup red wine. 1/2 cup olive oil. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons Dijon mustard. 1 teaspoon salt. 1/2 teaspoon black pepper. Wood chips for smoking hickory or applewood recommended.

Instructions: To make the marinade, combine the red wine, olive oil, chopped rosemary, minced garlic, Dijon mustard, salt, and black pepper in a bowl. Pour the marinade over the leg of lamb and place it in a large plastic bag that can be sealed. To guarantee even marinating, seal the bag and place it in the refrigerator for at least four hours or overnight, turning it occasionally. Set your smoker's temperature to 225F 107C and add the wood chips to begin smoking. After removing the lamb leg from the marinade, allow it to reach room temperature. After the leg of lamb has marinated, place it in the smoker and smoke it for four to five hours, or until the internal temperature reaches 145 degrees Fahrenheit 63 degrees Celsius for medium-rare or the doneness you prefer. Allow the lamb leg to rest for 15 to 20 minutes after smoking it before slicing. Enjoy the marinated, smoked leg of lamb after slicing and serving it!

Prep Time: 20 minutes

Cook Time: 300 minutes

This Smoked Rack of Lamb with a tasty Curry Spice Rub will take your BBQ game to the next level. With just the right amount of spices, the lamb tastes smoky and exotic, making it the perfect main dish for any barbecue.

Ingredients: 2 racks of lamb, Frenched. 2 tablespoons curry powder. 1 tablespoon paprika. 1 tablespoon brown sugar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon coriander. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 2 tablespoons olive oil. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C using wood chips of your choice. In a small bowl, combine curry powder, paprika, brown sugar, garlic powder, onion powder, cumin, coriander, salt, black pepper, and cayenne pepper to create the spice rub. Rub the racks of lamb with olive oil and then generously coat them with the curry spice rub, ensuring an even coverage on all sides. Place the lamb racks in the preheated smoker and smoke for approximately 2-3 hours or until the internal temperature reaches 135F 57C for medium-rare or adjust according to your preference. Remove the smoked rack of lamb from the smoker and let it rest for 10 minutes before slicing between the bones to serve.