LEG OF LAMB
Leg of Lamb slow roasted with garlic and SPG and served with mashed potatoes and beer gravy makes for some fine eating at the Pit.
Leg of Lamb Recipe
For this Leg of Lamb recipe you’re going to need the following ingredients
Leg of Lamb, bone in
Leaving the fat on, poke some holes into the meat and plug them with whole garlic cloves.
Season well with SPG all over, if you don’t have real SPG you can use your favorite seasoning or just salt and pepper will do. our SPG has Salt, pepper, garlic, fennel, smoked paprika and chili flakes but of course that’s a secret like the seven secret herbs and spices in KFC.
be sure to use plenty of seasoning.
Place the lamb on the smoker and cook at 275 F (we added some peach wood to the coals for some extra smoky flavor). Use a drip pan underneath the leg of lamb to catch the drippings, add some beer to the drip tray to keep the moisture up and chuck in 2-3 chopped onions and couple of garlic cloves, it’s gonna be perfect to use for gravy.
After about 4 hours has gone by and the internal temp is around 120 F, take the leg of lamb off and wrap it in some foil and then wrap it up in a blanket for about 45 minutes to continue cooking. It will reach about 125 F in the blanket. You don’t want to overcook it and don’t be afraid of any red liquid coming out when cutting it up,some people ( food police) freak out about it, but it’s not blood, it’s myoglobin, basically it’s the pigment that gives red meat it’s color, there’s no need to be afraid of it, it sure ain’t blood.
A bunch of fresh mint
1/2 Tablespoons of salt
8 Tablespoons of boiling water
4 Tablespoons white wine vinegar, or brown vinegar
1 Tablespoon of sugar
Strip off the mint leaves, sprinkle with the salt and chop finely.
Place the chopped mint and salt into a bowl, add the sugar and pour over the boiling water, stir until dissolved and let it cool.
Stir in the vinegar once it’s cooled down, you can add more water or vinegar if you want, just taste it first.
best served with mashed potatoes and gravy, if you like peas, try boiling up a bunch of them and add some salt, butter and a few sprigs of fresh mint, you won’t believe how good that is with lamb.
Eat and enjoy.