Motivated by an Australian pitmaster who posted on our Facebook page, I tried my hand at smoking this yogurt-spiced lamb leg. The below recipe is based on several Facebook and BBQ forum posts – from what I gathered, cooking it low-and-slow like beef brisket results in lamb that can be “pulled.”
The final product was delicious and resembled beef brisket…with a hint of lamb’s gaminess.
Some room for improvement exists with regards to the below issues. If you can help me out, please feel free to provide some advice in the comments section below.
- The cook took a long time – 9 hours. I expected 5 hours based upon the recipes online.
- The end result was a bit dry.
- Although the meat was overall tender, it was a bit tougher than what I expected
- 2 tablespoons of garlic ginger paste
- 2 tablespoons turmeric
- 2 tablespoons garam masala mix
- 2 tablespoons cumin
- 2 teaspoons paprika
- handful coriander leaves
- juice of 1 Lemon
- 250ml (1/2 pint) natural yogurt
- 1 tblspn salt
- 1 boneless lamb leg
- put all ingredients in a bowl (except lamb shoulder) mix together
- coat the lamb and leave for 6 hours or better overnight in a fridge
- Prepare grill for indirect cooking at 275-325 degrees.
- Add lamb leg to grill on indirect side and smoke until internal temperate reaches 200 degrees
- Lamb is done when a probe passes into it with the same resistance as butter. If not ready keep smoking. I had to keep going until 210 degrees before the probe passed easily.
- Remove from grill and wrap in aluminum foil for about 30-35 minutes.
- Carve up or pull meat and serve.