Smoked and Grilled Boneless Leg of Lamb
Perfect medium-rare leg of lamb, bursting with flavor
Equipment
Ingredients
- 1 3-5 lb Boneless leg of lamb
- 3-5 cloves garlic, minced
- Salt
- Seasoning of your choice
Instructions
- Preheat your smoker to 250°F (121°C). Use the air probe included with your RFX GATEWAY to monitor the pit temp.
- Remove the leg of lamb from its net, if it is in one, open it up, and season it both inside and out, spreading the minced garlic on the inside surfaces. Roll it back together and tie it with some butcher twine.
- Insert RFX MEAT up to its minimum insertion line, set the high-temp alarm temperature for 120–125°F (49–52°C), and put it in the smoker.
- When the leg starts to approach your pull point, preheat your grill for searing. (It took our leg of lamb about 90 minutes to get up to our pull temp.)
- When the alarm sounds, verify the internal temp with your Thermapen ONE. If everything is up to temp, remove the roast from your smoker and let it sit for 5–10 minutes while the grill finishes preheating (or even if it is fully preheated already).
- Sear the leg of lamb over high heat, rotating it to brown the whole surface. Don't let it go too long! Just get a crust and move on.
- Cut off the strings from your roast, slice it up, and serve!
