I have your basic Costco boneless leg of lamb that I plan to smoke in my FEC100 in the near future.

I’ve grilled and eaten a lot of marinated Lamb but never smoked it. I’ve noticed that you folks seem to smoke it after marinating it or applying rub. I only have one to do so I can not try it both ways; therefore I need your suggestions.

Can anyone discuss which they think is better and why?

Tnx,
mm
Original Post
quote:
Originally posted by MountainMan:
I have your basic Costco boneless leg of lamb that I plan to smoke in my FEC100 in the near future.

I’ve grilled and eaten a lot of marinated Lamb but never smoked it. I’ve noticed that you folks seem to smoke it after marinating it or applying rub. I only have one to do so I can not try it both ways; therefore I need your suggestions.

Can anyone discuss which they think is better and why?

Tnx,
mm


For a lamb recipe using a rub, try this Smoked Greek Boneless Leg of Lamb posted by Pags recently. I prepared it exactly as written with excellent results. Great flavor. Even the folks who claim they don't like lamb went for seconds.
I've tried it both wet and rubbed with very good results. I prefer the recipe dls mentions.

Greek Oregano give a stronger flavor. The wild Greek Oreganno from Lakonia, suggested by dls, is awesome. Any oregano works well. Greek oregano better. Lakonia's even better.
After smoking a couple legs with pretty good results, I tried grilling marinated lamb (using an EVOO, Dijon, Rosemary marinade I found on the web) and haven't gone back. Consistent raves from everyone who tries it.

I'm thinking the wet marinade works best with grilling because the higher heat gives it a nice crunchy (and tasty) bark.

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