I Cooked a Leg of Lamb on my Smoker.
2021 March 26

I made a glazed leg of lamb on the smoker. These are the pictures of how I served it, and the procedure of how I cooked it.

  1. Coat the lamb in kosher salt and pepper the night before.
  2. Leave it in the fridge covered to prevent losing too much moisture.
  3. Smoke it at 250 degrees F.
  4. Make a glaze of molasses, soy sauce and olive oil. Roughly equal parts of each. Coat the leg of lamb when the internal temperature is about 107 degrees F.
  5. Wait for it to hit an internal temperature of 137 degrees F.
  6. Finish it in the oven under the broiler until it looks really nice. About 5 to 10 minutes.
  7. Let rest for about 10 minutes after pulling from the oven.

Lamb being sliced

I bought the lamb from a nearby fancy organic grocery store. I’m always impressed at how nice those stores are inside.

Lamb leg being bought

If you leave it overnight, you’ll notice a lot of the salt will be dissolved and inside of the meat. This helps to get it seasoned perfectly and concentrate the flavors.

This is what the lamb looked like in the morning I was about to start
cooking it.

I coated it in the glaze with a lot of generosity. Don’t be stingy with it. It helps to get a nice coat on it.

What it looked like after I covered it with the glaze

I ended up serving it on a nice bed of sprouts. I absolutely love how crunchy the sprouts are. They also nicely contrast the savoriness of the lamb.

How I served the lamb on a nice bed of sprouts

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Written by Henry J Schmale on 2021 March 26