INGREDIENTS
1 Boneless Leg Of Lamb , About 2 To 2.5 Kg In Weight
6 Garlic Cloves , Minced
3 Tbsp Salt
2 Tbsp Fresh Ground Black Pepper
3 Tbsp Oregano
2 Tsp Thyme
3 – 4 Tbsp Olive Oil
OR
Simply just use your own RUBS.
METHOD
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 120 – 125℃ using wood chips of choice. Apple, oak, hickory and Mallee are great choices.
Smoke the lamb for up to 6 hours for this size piece of meat or until the internal temperature of the meat reaches about 62 – 65℃, 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.
