Smoked Leg Of Lamb – a delicious recipe with olive oil, white vinegar, salt, pepper, thyme, marjoram. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stir together first 7 ingredients until blended.
2
Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
3
Soak wood chunks in water at least 30 minutes.
4
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5
Drain wood chunks, and place on hot coals.
6
Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
7
Place lamb on lower food rack; cover with smoker lid.
8
Cook lamb 7 hours or until a meat thermometer inserted into thickest portion of lamb registers 150u00b0. Add charcoal, wood chunks, and water to smoker as needed.
381
kcal
Calories
35
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup olive oil, 1/3 cup white vinegar, 2 teaspoons salt, 1 teaspoon pepper, and more.
Yes, Smoked Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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