RECIPES: Weber Grill Restaurant’s Wood Roasted Leg of Lamb

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Ingredients  1/2
Boneless leg of lamb, 7lbs average 1 each
Marinade 5 fl oz
Kosher salt 2 Tbsp
Black pepper, ground 2 Tbsp
Hickory logs 1 each
1.      Place each lamb in the bowl and toss to coat with the marinade all over.

2.      Season the lamb with the salt and pepper all over.

3.      Place in the smoker at 240 F for 30 minutes with the hickory log in the firebox.

4.      Remove from the smoker and place on a wire rack fitted into a half sheet pan.

5.      Finish cooking in a convection oven at 300 F for 90-100 minutes.

6.      Check the temperature often, it should only get to 110 F internal temperature at the THICKEST part

7.      Remove from the oven, cover with foil, and allow to rest in a warm place for 20 minutes before slicing and serving.

 

Marinade

Ingredients  1/4
Basil, fresh 4 wt oz
Oregano, fresh 2 wt oz
Rosemary, fresh 1 wt oz
Italian parsley, fresh 1 bunch
Thyme, fresh 1 wt oz
Garlic, peeled 2 wt oz
Dijon mustard 5 fl oz
Olive oil blend 1 cups
Dry mustard 1 tbsp
1.      Stem the basil, oregano, rosemary, parsley and thyme.

2.      Place all the leaves into a large container. Discard the stems.

3.      Add the mustards, garlic cloves and oil and blend until it is smooth and thick.