Grilled Rack of Lamb, using the reverse sear technique, is a special treat when cooked properly. It turns the meat super succulent and flavorful.
Smoked Leg of Lamb
Smoked Leg of Lamb5 3 5 1
Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try.
None of the commercial rubs seem to create the flavors I am looking for so it is one of the rare times where I make my own which is heavy on herbs, rather than ground spices.
Once cooked this can be used as a main served with vegetables, or sliced thin and served in a taco with a parsley salad (tabbouleh).
Lamb Herb Rub
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon granulated garlic (not powder)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon brown sugar
1/2 teaspoon paprika
1 bone in leg of lamb
2 tablespoons yellow mustard
2 chunks fruit wood
Lamb Herb Rub
In a small bowl combine the salt, pepper, garlic, thyme, rosemary, sugar and paprika. Stir until well combined.
Check the lamb, remove any large pieces of fat or silver-skin to expose the meat to apply the rub to.
Rub a thin layer of mustard over the lamb. Sprinkle the lamb herb rub evenly over the whole piece of meat.
Place in a smoker set at 250 degrees F (121 degrees C). Use a light fruit wood such as apple or cherry. Smoke for 4 hours or until the internal temperature is 150 degrees F (65 degrees C).