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

TABB’s GRILLED MARINATED LAMB

  Date: April 07, 2009
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This tasty Austrailian based recipe from the KCBS Cookbook was the main course for Easter Dinner 2012. A leg of lamb was butterflied & trimmed of all fat. Then the meat spent 8 hours in the fridge in a marinade which was Indian influenced. The marinade is reserved and boiled and saved for pouring over the meat when the meat is served. The meat was direct grilled to 160 degrees (71 C) over medium high heat for about 20 minutes a side. I felt 160 was rather high for lamb, but I also figured that the marinade would help keep the meat from drying out. The meat was carved, doused with the reserved & reheated marinade, placed in a bed of mint leaves and served over a bed of fresh mint leaves. The lamb was still moist and had a nice crispy and tasty outer crust. It was a rather low key and easy cook, but tasted like a complex dish.
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Recipe Source:
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KCBS Cookbook:

Tabb's Grilled Marinated Lamb - Page 173

Here is a similar recipe: TABB'S GRILLED MARINATED LAMB
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • FoodSaver
  • SR 19" Locking Tongs