As the Easter approach, Norwegian lamb, is finally availible in the stores again (at least here in Norway). It’s actually some of the best meat in the world. Together with a little smoke flavor from a grill or smoker, Norwegian lamb is actually even more fantastic! It is not too hard to cook lamb, as it is quite forgiving. But like many other things, good food, and leg of lamb also take a few hours to cook. And for the best results, preparations should begin the night before.
What you need for your leg of lamb:
- A leg of lamb
- Red wine vinager and water 50/50
- Olive oil
- 1-2 garlic withour cloves (China-garlic)
- BBQ glaze/sauce
- Your favorite dry rub for lamb
Rub
The day before serving, poke a few holes with a sharp knife in the leg and stuff the holes with garlic. Rub the leg with olive oil and sprinkle plenty of rub all over the leg. Wrap it tightly in aluminum foil or plastic wrap and place it in the fridge overnight.
Grill/smoker
Take the leg of lamb out of the fridge and preheat the grill (or oven) to 210-225F. When the grill is at the right temperature, place the lamb on the grill on indirect heat. If you want to use some of the dripping from the leg to make gravy/sauce, put a tray underneath so that fluids can drain in to it. Mix red wine vinegar and water 50/50 and use a spray bottle to spritz the leg about every hour until the meat is done. By spritzing you cool down the surface of the meat, so that you get more smoke taste and a slightly more crispy outside on the meat
Internal temperature
For a leg of lamb about 3kg, Consider the time frame to be about 5-7 hours on the smoker. You can adjust the serving with the resting time after the meat has been cooked. When the meat has reached about 145-150F internal temperature, turn up the temperature on the smoker to 250-265F. Then mop the leg with apre heated bbq glaze. Preferably a slightly fresh glaze with honey in it.
Let the glaze settle for 30 minutes
After about 30 minutes, the sauce has settled a little on the meat. Take the leg off the smoker and wrap it well in two layers of aluminum foil, and preferably a blanket or two. Then let it rest on the kitchen counter for an hour +/-. Here you can adjust the resting to your liking/serving time. When the meat is resting, you can make the side dishes. This time I made sauerkraut, Brussels sprouts and a fresh blueberry sauce for the meat.
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