Smoked Leg of Lamb with a Mint Gremolita

Do you know the quote, “It takes a village to raise a child”?  Well, in my family it takes a village to make a really good meal!  When you get me, Big Daddy, Sybil, and Omar in a kitchen, miracles with food happen.  I’m not one to brag or boast, but the recipe I’m about to share might be one of the best things we’ve EVER made.  Seriously, THE BEST thing EVER. I’m a lover of all things lamb.  I could eat it every day for the rest of my life and be completely happy!  If you don’t have a smoker, fear not… Pan sear it and throw it in the oven.  It’ll be delicious! cooked lamb2 Here’s what you’ll need:

  • 1 – 3 1/2 to 5 lb leg of lamb, boneless and butterflied
  • 1 cup of FRESH (please don’t use dried for this) herbs, chopped… I used a mixture of sage, rosemary, thyme, and parsley.
  • 6-8 garlic cloves, minced
  • zest and juice of 1 lemon
  • 1/2 cup olive oil
  • salt and pepper to taste

Mint Gremolita:

  • 1/2 cup olive oil
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • zest and juice of 1 lemon
  • 2 tbsp capers, chopped
  • 1-2 garlic cloves, minced
  • 2 tbsp shallot or onion, finely chopped
  • black pepper
  • twine for tying the lamb

Directions: 1.  Get all of the herbs, garlic, and onion chopped. 2.  In a small bowl, mix together fresh herbs, garlic, zest and juice of lemon, olive oil, salt and pepper together.  Set aside.  OR you can just throw everything into a food processor and be done quick!  I like to practice my knife skills, so I chopped everything! 3.   Lay the leg of lamb out on a flat surface and open it up.  Trim off any excess fat.  Season the both sides with salt and pepper.  Evenly spread the herb mixture on the inside.  I rubbed a little bit of this mixture on the outside too. raw meat with herbs2 4.  Roll it up and tie it with twine at one inch intervals so it doesn’t come apart while cooking. lamb tressed use this one 5.  Decide how you want to cook your lamb.  Grill it, smoke it, or roast it!  If you’re grilling or smoking it, get your grill or smoker HOT.  Cook it until the internal temperature reads 125 – 135 degrees.  Big Daddy and Syb smoked the lamb that was about 3.5 lbs. and it took 50 minutes to cook. If your roasting yours, pan sear the lamb in a couple tbsp of olive oil in a cast iron skillet (or oven proof skillet).  After all the sides are pan seared, roast it in the oven.  The length of time will depend on how big your leg of lamb is. 6.  Once your lamb is done, let it rest for 20 minutes before cutting it.  This will help keep all the juices inside the meat. cooked lamb 7.  While the lamb rests, make the Mint Gremolita. mint gremolita This stuff is AMAZING and goes perfectly with the lamb!  Serve with your favorite veggies and a nice glass of red wine! Slice the lamb against the grain and serve it up!  It’ll be one of the best meals you’ve ever had!  🙂 plated lamb and veggies


1 Comment

  1. Reblogged this on Dixie Delights and commented:

    I made this recipe again tonight and it was just as delicious as it was the first time I made it! Because we can’t have a smoker on the patio, I roasted my lamb this time. Preheat the oven to 350.

    Get out your cast iron skillet and add a couple tablespoons of fat to it…Sear all sides until golden brown, and roast it for 45-55 minutes…OR…until your lamb reaches the internal temperature of your choice. Personally, I like it to be around 145 degrees (medium-rare). Once your lamb has cooked, let it rest for at least 10-15 minutes. While my lamb rested, I made a delicious sauce with the drippings. I’m telling you, you will LOVE this lamb…and so will your guests!!! Go make you some!!!

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