LEG OF LAMB
Lamb is one of those meats you either love or hate. I love lamb! I love the slightly earthy, gamey taste it has, and when prepared and cooked right, it’s one of the best meats around. I have served this lamb recipe to my family a few times during Easter, and they always tell me I better serve it again the following year! So, I guess they really love this dish. YIELD: ABOUT 8–12 SERVINGS * COOK TIME: APPROXIMATELY 2–3 HOURS 1 bone in leg of lamb (6–7 pounds [2.75–3 kg]) LAMB MARINADE ¼ cup (60 ml) honey 2 tbsp (30 g) whole grain mustard 2 tbsp (5 g) fresh rosemary, chopped 1 tsp (5 g) course ground pepper 1 tsp (2 g) lemon zest Juice of 1 lemon 3 cloves garlic, minced 2 tbsp (30 g) kosher salt 2 tbsp (7 g) coarse black pepper 2 tsp (3 g) garlic powder 4 hickory wood chunks 2½ gallon (9.5 L) zippered storage bag
Heat your WSM for low and slow cooking, about 250°F (121°C). Fill the water pan halfway with hot water, and add the smoke wood when you put the meat on the cooker. Later on in the cook, you are going to remove the middle section and put the cooking grate directly over the coals. This will sear the meat at the end of the cook and create a crispy exterior. Mix ingredients for the marinade in a bowl. Place the lamb into a 2½-gallon (9.5liter) zippered storage bag and pour the marinade over the leg of lamb. Marinate it in the refrigerator overnight; be sure to turn it over a few times to ensure even flavor distribution. Place the leg of lamb on the top grate, and cook until the internal temperature is about 130°F (55°C) for medium rare or to 140°F (60°C) for medium, about 2–3 hours. With a pair of heat-resistant gloves, remove the center section, and without spilling the water from the water pan, carefully set it aside, leaving the cover of the WSM on. Carefully stir up the coals and let them get nice and hot, about 10–15 minutes. Remove the top grate with the lamb and put it directly over the coals. Sear the