Smoked leg of lamb, inspired by Susie Bulloch’s smoked lamb at HeyGrillHey.com
- 1 leg of lamb, boneless
- Kosher salt
- Black pepper
- Aleppo pepper or coarse gochugaru, or another coarse chili pepper
- 1/2 C harissa sauce
- Use Billows and Signals to preheat your smoker to 250°F (121°C). Add the smoking wood of your choice (cherry recommended).
- Trim the fatcap on the outside of the roast. Lamb fat carries a lot of the lamby flavor, so trim it as you like to get more or less of that taste.
- Season the lamb on the inside (where the bone used to be) with salt, pepper, and chili. Be very liberal with the salt and with the pepper.
- Score the fatcap with a sharp knife. Try not to cut into the meat.
- Season the leg all over with plenty of salt. Smear the surface all over with harissa. Sprinkle black pepper onto the harissa.
- Tie the leg up with butcher’s twine to make a uniform, even roast with no bits hanging off into space.
- Place the lamb on the smoker, fat-cap side down. (This will help protect the meat from any direct heat. If cooking in an offset smoker, place the lamb fat-side up.)
- Insert Signals’ probe into the very center of the meat. Set the high-temp alarm for 135°F (57°C) for medium doneness. Set it lower for medium rare.
- Close the lid and smoke the meat until the high-temp alarm sounds. (This may take 3–4 hours.)
- Verify the internal temp with Thermapen ONE.
Sear the roast
- If you are searing on the same unit you were smoking on, set it up for direct-heat cooking and heat it up. If you are using another grill to sear, preheat it about halfway before removing the meat from the smoker. You want to give it a chance to cool a little while the grill comes up to heat.
- Sear the leg of lamb on the grill over the hot flame. Rotate it every minute or so until there are some charred bits.
- Move the lamb to your cutting board.
- Slice it up and serve! This will be excellent alongside some grilled asparagus and buttered boiled new potatoes.