☝️Dijon rosemary garlic. You need big flavors with lamb. A red wine bath wouldn’t hurt it either.
I did red wine and some chicken broth to braise it after smoking with this type of rub. Pulled the leg for gyros/greek salads. Delicious!
I’m actually trying exactly that for Mother’s Day this Sunday. Good to hear someone here had tried it!
Agree with the big flavors for lamb! I'm not a fan of cooking with red wine, but I can see where it would work.
I'll carefully wash to get any blood I can off the lamb as this is what makes it taste gamey
I'm 100% for washing off/patting dry the bloody liquid, but a quick correction: It's not this that makes lamb taste gamey, it's the acids that are present in its fat. The more that fat renders down, the more those are released, and the gamier your lamb will taste. Medium-rare lamb won't taste as gamey as medium-well or well done, for example.
Trimming fat, as you rightfully suggest, is usually what's most recommended to reduce the gameyness. :)
Edit: Source. "Branched-chain fatty acids" are what I'm talking about.
This right here, is brilliant information! You sir, win the day!
Second for the rosemary and garlic.
Rosemary and Garlic love lamb.
This is pretty close to what I do but I also add a healthy amount of olive oil and some lemon zest.
That sounds great! I've added some olive oil to help it blend sometimes, but not the lemon zest.
I add paprika and time to this as well
Rosemary garlic
Pastrami style rub is phenomenal on lol
This looks good
Kosher salt 16mesh black pepper. Cut 1” slits spaced out about 2-3” and stuff with crushed or minced garlic and thyme mix. Let sit over night rest for 1-2 hours before cooking.
Do I unroll it and put the spices on all sides and then roll it back up?
Last smoke I tried the unroll. Trim fat, added chopped parsley, rosemary, fermented whole grain mustard, and big chunks of garlic, then use butchers twine to roll it up into a log. salt pepper outside.
High prep hassle factor with very satisfying results ;)
I did not last time I smoked one of these and it's was a lot easier to handle. Google Oklahoma Joe smoked lamb recipe. I've used it 3x and everyone has loved it. My kids want to buy this every time we go to Costco.
I would add some rosemary to this, but otherwise... yes please!
Kosher salt, crushed/ground rosemary and light amount of thyme.
Made a lamb pastrami a while ago that turned out really good
Never would have thought of curing it. I might follow your lead and give this a whirl. Follow a recipe or anything for inspiration? Edit: wait are you just saying you put a pastrami style rub on it?
Yes, I meant to include curing it as well. I think I just used a recipe from a traditional pastrami beef brisket, and did it with a leg of lamb. Don’t remember which recipe but it was in a brine with for at least a week for curing salt and pickling spices-mustard seed, coriander seed, peppercorns, bay leave, etc. Then rubbed with a pastrami style rub- black pepper, ground coriander, mustard powder, garlic and onion powder, paprika and maybe a little brown sugar and smoked around 225 until your desired temp
Amazingribs.com Dolly Rub
SPG & Kinder's "Greek Blend"! That shit is FANTASTIC!
I can definitely see some of the ones here being great. I'll add Fire and Smoke Society's The Greek. I've had it on a few burgers and some other stuff, and I think it'd really work here.
I need to get around to smoking some lamb, but my wife doesn't like it at all, so it'd be a limited thing.
Good luck with yours, man.
I have done lamb for quite a few people who don’t like lamb but really enjoyed mine or at least tolerated it and finished their plate. Lamb chops are a good introduction, just olive oil butter salt and pepper with quite a hot pan. This is only my second time trying smoking.
basic SPG
It's lamb. Not adding rosemary and/or thyme should be a crime.
i like rosemary with roast or smoked lamb
Kinders "The Blend"
Depends how much you like the taste of lamb...rosemary and garlic will mellow it out alot
just make sure you unroll that badboy and get all the hard unnecessary fat out. rosemary and alliums are great with leg of lamb.
Harissa works really well too
Tumeric, rock salt and cracked pepper. Use mustard as a binder.
Works awesome on lamb chops/cutlets as well.
Sooooooo good! Just double, triple, etc. ingredients depending on weight of lamb leg.
Ingredients 1 boneless leg of lamb , about 2 to 2 1/2 pounds in weight 4 garlic cloves , minced 2 tbsp salt 1 tbsp fresh ground black pepper 2 tbsp oregano 1 tsp thyme 2 tbsp olive oil
Instructions Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast. Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate. Place the lamb on a smoker rack Set the smoker to 250F using wood chips of choice. Apple, oak and hickory are great choices. Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 145F, which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.
You will not be disappointed in this one…
Espresso rub is fantastic. Really stands up to the flavor of lamb.
I keep it simple. Salt, pepper, fresh minced garlic and fresh chopped rosemary. I insert some of the garlic cloves too.
Good seasons Italian dressing mix
Salt, pepper, slices of garlic stuffed into slots
English mustard, rosemary, thyme, garlic, salt, pepper
Classic style greek salt pepper garlic oregano lemon juice olive oil.
I mix dijon mustard with rosemary, chopped garlic, course salt and ground pepper along with a small amount of brown sugar as a rub. I just sort of dump these ingredients together until it forms a paste that will stick to the meat.
I'll carefully wash to get any blood I can off the lamb as this is what makes it taste gamey, then dry and trim any excess fat before coating the rub all over. I've used the rotisserie on my grill to cook this mid-rare using hickory and cherry wood chunks which has turned out amazingly well.