The trick is to smoke the meat and not make the meat smoke
JOELLYN'S CAMPIONSHIP BBQ LEG OF LAMB
Date:October 16, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Bone-In BBQ Leg of Lamb
The lamb is rubbed with EVOO, lemon pepper and granulated garlic
4.6 pound Icelandic lamb. Notice the stamp
Coated with EVOO and rubbed
I use a roast rack so some of the smoke can reach the bottom side
An instant read thermo showed I had not placed the temp probe correctly
I kept the lamb on a little longer per the instant read thermo
The lamb was carved after a brief rest.
An internet video showed me how to carve the leg of lamb
The lamb was a perfect medium rare. It pays to double check your temps
Garlic and rosemary potatoes, corn and Icelandic lamb
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This recipe was taken from Paul Kirk’s Championship Barbecue. It It uses 3 simple ingredients: EVOO, granulated garlic and lemon pepper. Paul Kirk’s team placed second in a competition to a team using this simple recipe. For my first bone-in leg of lamb simplicity was an appealing concept. The lamb was slow cooked at 225 degrees for just under 3 hours. The meat was Icelandic Lamb which is available from mid October to early December. It has a less gamey taste than New Zealand lamb and is worth trying out. This lamb was very moist and flavorful. The Pecan wood gave the meat a pleasing, but not too strong smoke flavor. This recipe illustrated the adage that: “Less is more”.