Smoking a leg of lamb on a propane grill can result in a delicious and flavorful dish. Here's a basic guide to help you through the process by Papa Ken at Maine Grilling Products:
Ingredients:
- Leg of lamb (bone-in or boneless, whichever you prefer)
- Olive oil
- Garlic (minced)
- Fresh rosemary
- Salt and pepper
- Lemon (optional, for added flavor)
Equipment:
- Propane grill
- Smoking box or aluminum foil for creating a smoke packet
- Meat thermometer
- Basting brush
Instructions:
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Prepare the Leg of Lamb:
- Rinse the leg of lamb and pat it dry with paper towels.
- If there is excess fat, trim it, but leave a thin layer to add flavor and moisture.
- Make small incisions in the lamb and insert slivers of garlic and rosemary for added flavor.
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Marinate the Lamb:
- Rub the leg of lamb with olive oil, ensuring it's well-coated.
- Sprinkle the lamb with minced garlic, chopped rosemary, salt, and pepper. You can also squeeze fresh lemon juice over the lamb for a citrusy flavor.
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Preheat the Grill:
- Preheat your propane grill to a low and indirect heat. For smoking, you want to maintain a temperature of around 225-250°F (107-121°C).
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Create a Smoke Packet:
- If your propane grill doesn't have a dedicated smoker box, you can create a smoke packet. Soak wood chips (such as hickory, apple, or cherry) in water for at least 30 minutes or you can purchase flavored presoaked chips like spiced rum hickory, brandy apple, or bourbon black cherry. Place the soaked wood chips in a foil packet and poke several holes in it to allow the smoke to escape.
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Set Up for Indirect Grilling:
- If your propane grill has multiple burners, light only one or two burners and place the leg of lamb on the side where there's no direct flame. This creates an indirect cooking environment, allowing the lamb to smoke slowly.
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Add Smoke Packet:
- Place the smoke packet directly over the lit burner or on the grill grate if using a single burner. This will allow the wood chips to smolder and produce smoke.
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Monitor and Adjust Temperature:
- Use a meat thermometer to monitor the internal temperature of the lamb. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust to your desired doneness.
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Baste Occasionally:
- Optionally, baste the leg of lamb with olive oil, garlic, and rosemary mixture every hour to keep it moist and add extra flavor.
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Rest and Carve:
- Once the lamb reaches your desired doneness, remove it from the grill and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
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Serve:
- Slice the lamb and serve it with your favorite sides. Enjoy!
Remember, cooking times may vary based on the size of the leg of lamb and the specific characteristics of your grill, so use a meat thermometer to ensure accurate cooking. Adjust the heat and cooking time accordingly. Enjoy! Papa Ken