Greek=style smoked leg of lamb

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Servings: 12

Start to finish: 12 hours (Active time: 35 minutes)

4 cloves garlic, peeled

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

1 tablespoon fresh oregano

2 teaspoons lemon zest

2 teaspoons kosher salt

1/2 tablespoon ground black pepper

1/4 cup extra virgin olive oil

1 5- to 6-pound boneless leg of lamb, tied

In a food processor, combine the garlic, rosemary, thyme, oregano, zest, salt, and pepper. Process until finely ground. With the machine running, slowly stream in the olive oil.

Place the lamb in a large baking dish or roasting pan. Rub the garlic mixture all over the lamb. Cover loosely with plastic wrap and refrigerate overnight.

Prepare a charcoal grill for smoking over indirect heat. Place about 74 charcoal briquettes on the bottom rack of your grill, divided evenly along both sides of the rack. Place an aluminum pan filled halfway with water between the piles. Meanwhile, soak about 2 cups of wood chips in water and set aside.

Fill your charcoal chimney starter with about 16 charcoal briquettes and light the chimney. Once the coals are hot and grey, carefully transfer them to the grill, dividing them among the two piles of unlit briquettes.

Top each pile of charcoal with about 1 cup of soaked wood chips. Set the top grill grate in place, then cover the grill. Bring the grill to about 275 F, using the top vents to adjust the temperature.

Insert a grill-safe probe thermometer into the thickest part of the lamb. Transfer the lamb to the grill, centred above the water tray. Cover the grill and cook until the lamb has reached an internal temperature of 140 F (for medium-rare), about 2 hours (see note). Adjust the vents as needed to maintain a consistent cooking temperature of 275 F.

Remove the lamb from the grill and carefully wrap in aluminum foil. Rest at room temperature for one hour before slicing and serving.

Chef’s Note: The cooking time will depend on a host of variables, including weather, size and shape of the lamb, and position of the coals. Two hours is only a guideline, and your lamb may take less or more time to come to the proper temperature. Monitor the internal temperature of the lamb, rather than going by the time. – AP/The Canadian Press

Greek=style smoked leg of lamb