Yo, fam! Are you ready to take your grill game to the next level? Today, we’re diving into a flavor-packed recipe that’ll have everyone talking about your cooking skills. It’s all about that Smoked Leg of Lamb on the Big Green Egg. Trust me, your taste buds are in for a treat! Let’s get it poppin’!
Smoked Leg of Lamb on the Big Green Egg
Check out this luscious piece of meat that’s about to steal the show at your next cookout! This smoky leg of lamb is marinated to perfection and cooked low and slow, allowing all those amazing flavors to soak in. Get your grill ready because it’s time to impress your friends and family!
Ingredients
Before we fire up that grill, let’s make sure you got everything you need:
- 1 whole leg of lamb (about 5-7 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1 cup of red wine or broth for injection (optional)
- Wood chunks for smoking (hickory or applewood works great)
Instructions
Now that you’ve got your ingredients, let’s break down how to make this bad boy!
- Start by prepping your leg of lamb. Trim any excess fat but leave some on for flavor. This meat is gonna be juicy!
- In a bowl, mix together the olive oil, garlic, rosemary, thyme, salt, black pepper, and smoked paprika. Rub this mixture all over the lamb, making sure it gets in all the nooks and crannies.
- If you’re using the red wine or broth, inject it into the meat for an extra flavor boost. Don’t be shy!
- Wrap the marinated lamb in plastic wrap and let it sit in the fridge for at least 4 hours, preferably overnight. This allows all those spices to really sink in.
- When you’re ready to cook, prepare your Big Green Egg. Get that temperature to about 225°F to 250°F.
- Add your wood chunks to the charcoal for that smoky flavor. You know how we do it!
- Place the lamb on the grill and close the lid. Let it smoke low and slow for about 4-6 hours, or until the internal temperature reaches your desired doneness (typically 135°F for medium-rare).
- Once it’s done, let that beauty rest for about 15-20 minutes before slicing. This helps to keep it juicy!
Now slice that lamb up and serve it with your favorite sides. You’re gonna be the talk of the town with this dish. Enjoy your meal and happy grilling!
source: www.pinterest.com
