Easter is a great holiday to cook for as it is a time to be with friends and family celebrating. This year the menu featured a traditional dish but one with a twist. I decided to go with a Leg of Lamb and smoke it on the Big Green Egg. This recipe combines the low and slow ability of the BGE with a unique Mediterranean flavor infused into the meat. Now sit back, grab your favorite glass of Shiraz, and enjoy this recipe for Smoked Leg of Lamb on the Big Green Egg.
Smoked Leg of Lamb on the Big Green Egg
Leg of Lamb is a bounteous cut of meat and can weigh anywhere from five to nine pounds. I decided to go with the narrow shank (which is the bottom half of a leg of lamb) as it has more bone and as a result, more flavor.
Here is the mise en place ready to season the narrow shank of lamb: Fresh rosemary, garlic, Kalamata olives, and butter.
To season the Leg of Lamb for the long cook I put 1/2″ slits all through the narrow shank and filled each with a slice of garlic, fresh rosemary, and sliced Kalamata olives.
After all the slots were filled with the garlic, rosemary, and olives I softened butter and mixed that with Meat Church Holy Cow, chopped rosemary, and salt. I rubbed that butter mixture all over the Leg of Lamb and let it come up to room temperature.
While the meat was coming up to room temperature it was time to set up the Big Green Egg for indirect using a Plate Setter (or convEGGerator). Once the temp measured 250° it was time to put in some wood chunks and get the smoke flowing. I used a mix of Hickory and Pecan wood chunks for this cook which gave the lamb a well balanced smokey flavor.
I placed a drip pan with 2 cups of chicken stock, sliced garlic, and fresh rosemary underneath the leg of lamb to catch all of the drippings that fell. When the lamb was resting I strained this mix which made a delicious jus served with the lamb.
After 1.5 hours the internal temp of the Lamb was 130° and it was time to sear it. I removed the plate setter and cranked open the vents to get the fire nice and hot. Once the BGE was up to 600° I placed the Leg of Lamb back on the grill grate for 2 minutes per side until I got that nice crust.
I took the Leg of Lamb off the BGE and let it rest for 10 minutes before slicing. The internal temp rose to 140° which is the perfect temp for lamb. The color of this lamb was incredible.
Once the Lamb rested it was time to slice and serve. Side dishes included homemade Tzatziki sauce and a medley of Israeli couscous with spinach, roasted red pepper, and Kalamata olives. This meal was fantastic!
- Narrow shank of the leg of lamb
- 3 Sprigs Fresh rosemary
- 4 Cloves Garlic sliced
- 6 Kalamata olives sliced
- 3 Tbls Butter
- 1 Tbls Meat Church Holy Cow
- 2 C Chicken Stock
- To season the Leg of Lamb for the long cook I put ½" slits all through the narrow shank and filled each with a slice of garlic, fresh rosemary, and sliced Kalamata olives.
- Soften the butter and mix that with Meat Church Holy Cow seasoning, chopped rosemary, and salt.
- Rub the butter mixture all over the Leg of Lamb and let it come up to room temperature.
- While the meat is coming up to room temperature set up the BGE to cook indirect using a Plate Setter and to hold the temp at 250°.
- Place chunks of wood onto the hot coals allowing the smoke to start.
- Place a drip pan with 2 cups of chicken stock, sliced garlic, and fresh rosemary.
- When the lamb slowly cooks the drippings fall into the stock mixture making for a delicious jus when strained and served with the lamb.
- After 1.5 hours (or when the internal temp of the Lamb hits 130°) it is time to sear it.
- Remove the plate setter and crank open the vents to get the BGE up to 600°.
- Place the Leg of Lamb back on the BGE (2 minutes per side) to get that nice crust and beautiful flavor.
- Take the Leg of Lamb off the BGE and let it rest for 10 minutes so the internal temp raises up to 140° before slicing and serving.