The trick is to smoke the meat and not make the meat smoke

STUFFED BONELESS LEG OF LAMB

  Date: October 24, 2009
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I was looking for a different type of recipe to take advantage of Icelandic lamb being in season. This recipe was very similar to one I did for beef tenderloin which was great. The boneless leg of lamb was butterflied, trimmed of fat and pounded down to an even thickness. The lamb was coated with mustard, then seasoned with salt and pepper and a herb and veggie stuffing was applied last. The lamb was rolled back up into a cylinder & tied with butcher’s string. The roast was seared using medium direct heat and then finished off using indirect medium heat. I placed two remote read temperature probes in the thickest part of the meat and they helped me get the lamb to a perfect medium rare. This lamb was really good, the outer crust has a nice taste from the searing and the inside was moist and tasty. I think the pan of water they had you keep on the grill while cooking helped with the moist part. The stuffing gave you a little blast of flavor in each bite. This is a great way to prepare lamb.
Recipe Source:
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Meathead

Williams-Sonona Essentials of Grilling:

Stuffed-Boneless Leg of Lamb - Page 107
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs