Recipes in the world of Flavilo

Smoked BBQ lamb leg served

Smoked BBQ Lamb Leg

Smoked BBQ lamb leg is a truly special dish that combines the distinctive flavor of lamb with American BBQ techniques. The slow smoking process keeps the lamb tender and juicy, while the BBQ glaze adds a sweet and smoky flavor. Lamb is traditionally a popular ingredient in European and Mediterranean cuisines, but it is also becoming increasingly popular in the American BBQ world. The smoke from oak or cherry wood particularly enhances the natural flavor of the lamb, while the combination of honey and smoked paprika creates a unique flavor profile. This dish is an ideal choice for an authentic BBQ party, a family grill-out, or even a holiday table. If you're looking for a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 9 hr
Total 9 hr 30 min
890 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Lamb Leg
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Fresh Rosemary (chopped)
⭕ 3 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (oak, hickory, or cherry)

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    Preparation Steps

    1

    Pat the lamb leg dry with paper towels, then use a sharp knife to trim away any excess silverskin.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, cumin, and chopped rosemary. Rub the mixture all over the lamb leg, ensuring it's well coated.

    3

    Refrigerate the lamb leg for at least 6 hours, or preferably overnight, to allow the flavors to meld.

    4

    Preheat your smoker or grill to 225-250°F (110-120°C), and prepare your chosen smoking wood for the desired flavor.

    5

    Place the lamb leg directly on the smoker rack and smoke for 5-6 hours, or until the outer bark has formed and the internal temperature reaches 165°F (75°C).

    6

    Spritz the lamb leg with apple cider vinegar every 1-2 hours to help retain moisture and promote bark formation.

    7

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    8

    Once the lamb leg reaches an internal temperature of 165°F (75°C), glaze it with the sauce, then wrap it in butcher paper or aluminum foil. Return it to the smoker for another 3-4 hours, or until the internal temperature reaches 195-200°F (90-93°C).

    9

    Remove the lamb leg from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    10

    Thinly slice or shred the lamb leg and serve with fresh bread, grilled vegetables, or coleslaw.