Smoked Leg Of Lamb
by Masterbuilt
Ingredients
- 4 cups apple or cherry wood chips
- 1 (5-6 pound) whole leg of lamb (with bone)
- ½ cup whipping cream
- 1 tablespoon Dijon style mustard
- 1 teaspoon snipped fresh rosemary
- Cracked black pepper (optional)
Directions
- At least 1 hour before grilling, soak wood chips in enough water to cover. (Drain wood chips before using on the grill)
- Trim fat from meat.
- Grill over medium to low indirect heat. Sprinkle half of wood chips over the coals. Place meat on the grill rack over drip pan.
- Cover and grill until done. Allow 1 ¾ to 2 ¼ hours for medium rare and 2 ¼ to 2 ¾ hours for medium.
- Add remaining wood chips halfway through grilling. Remove meat from grill, cover with foil and let stand for 15 minutes.
- The temperature of the meat after standing should be 145 for medium rare, and 160 degrees for medium.
- Meanwhile, in a small mixing bowl, beat whipping cream with a rotary beater or wire whisk until slightly thickened and starts to mound, stir in mustard and rosemary.
- Serve immediately over lamb slices. If desired, sprinkle with pepper.
