Wednesday, April 21, 2010

Smoked Lamb

Spring has arrived! With the warm weather, the sun shining, and the pool about to open, what better time to start cooking out? We were having some friends over for a cookout and wanted to cook up a meal that would feed a lot of people. This recipe has a quick prep time and does not require a lot of work while it is on the smoker. I hope you all enjoy this as much as we did!

Smoked Lamb
3 Gals and a Kitchen

5lb lamb leg boneless roast
1 teaspoons of Jane’s Krazy Mixed-up Seasoning
1 teaspoon of pepper
1 tablespoon rosemary
3 cloves of garlic

Preheat the smoker. Meanwhile, place lamb on a plate and begin adding Jane’s Krazy Mixed-up Seasoning, pepper, rosemary, and garlic to both sides of the lamb. Smoke lamb until it reaches an internal temperature of 145 (approximately 20 minutes per pound for medium). Remove the lamb from the smoker, cover with foil, and let rest for 10-12 minutes before carving.

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