I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.
Smoked Boneless Leg of Lamb
The instructions are not super precise because they don't need to be. You are marinating the meat overnight then tying it up and smoking it. If you don't have a smoker, get one. In a pinch, you could do this in a regular oven without the smoke. To serve, simply slice and serve or make a sauce for it. I have done this for 180 people and it turned out perfect
Boneless leg of Lamb
garlic 2 cloves
olive oil Kosher Salt
2 TBS kosher salt
1 TBS Dijon Mustard
Take the meat out of the netting that it comes in. Save the net, and throw out the temp thing. The roast will start at 4-5 lbs and will lose a total of about 40% with trimming and cooking.
The roast has a hole through it where the bone was. put a knife through the hole and cut it open at its thinnest point (see pic). It will look like a roast with a hole in it. Make a cut so you can lay the meat out flat. Cut as much fat off as possible as well a any tough looking bits. The fat contains the "gamey" flavors."
Sprinkle salt and crushed pepper on all sides of the meat. Combine crushed garlic , mustard and rosemary and smear it on the inside surface. Put roast in the refrigerator overnight.
Take out the roast and fold it back the way it started. put your hand through the net, grab the end of the roast and pull the net off your hand and around the roast. Simple! I added a piece a kitchen string lengthwise to compress the roast and make it a bit more round.
Fire up the smoker to 225 degrees. Put the roast in the smoker and add your wood chips. I like applewood for this. *** Important. Use a thermometer that reads the meat temp while the smoker door is closed. Make sure the temp probe is in the center of the roast. Cook until the meat is 138 degrees. This will take around 3-4hrs.
Slice and serve however you want to. In the picture, I very lightly cooked the slices in garlic, 3 tbs cream, a splash of worcester sauce, and 1 tsp whole grain mustard. I aded a few drops of lemon juice at the end to cut the heaviness of the cream