Outdoor Grilling

Smoked Lamb Shoulder

8-10

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Smoked Lamb Shoulder

8-10

Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. This is the ultimate smoky centerpiece for your Easter feast. The lamb leg is laquered with a bright herb wet rub celebrating the flavors of springtime.

  1. Smoked Lamb Shoulder-1
  2. Smoked Lamb Shoulder-2
  3. Smoked Lamb Shoulder-3
  1. Smoked Lamb Shoulder-1
  2. Smoked Lamb Shoulder-2
  3. Smoked Lamb Shoulder-3

Ingredients

  • 2 springs fresh rosemary
  • 6 fresh sage leaves
  • 1 cup curly parsley loosely packed
  • 3 cloves garlic
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • ½ cup vegetable oil
  • 2 tablespoonsKosher salt
  • 1 tablespoon black pepper
  • 8–10-pound boneless leg of lamb

Preparation

  1. Roughly chop rosemary, sage, parsley, garlic.
  2. Add chopped herbs and garlic to a food processor along with zest and mustard. Pulse until combined.
  3. While food processor running slowly add oil to create a smooth paste.
  4. Unroll the lamb leg and place lamb fat side down on a cutting board.
  5. Trim all excess fat from interior of leg.
  6. Rub the rosemary wet rub mixture onto the interior of the lamb. Saving a ¼ cup for exterior.
  7. Season well with salt and pepper.
  8. Roll the leg back into a roast.
  9. Truss the leg of lamb using butcher’s twine.
  10. Season the exterior with salt and pepper.
  11. Set the smoker to 275°F.
  12. Place the lamb onto the smoker and insert a meat temperature probe into the thickest portion of the lamb.
  13. Smoke for about 2.5 hours until probe reads 135*.
  14. Rest for 1 hour at room temperature.
  15. Slice and serve.

This recipe was prepared with

Oakmont Pellet Grill

Oakmont Pellet Grill

$597.00
Deluxe Wood Pellet Grill & Smoker​

Deluxe Wood Pellet Grill & Smoker​

$599.99
Twin Oaks Pellet & Gas Grill

Twin Oaks Pellet & Gas Grill

$597.00

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