Boneless leg of lamb for Easter - flavor profiles?

[DogFaced PonySoldier]

I have never cooked a lamb myself. I've eaten stewed mutton and curried mutton down in the Caribbean and it is good that way, but that's a whole different thing.

Trying to decide what flavor profile I should use for a rub for lamb to go on the smoker. I'll likely be using the offset, wife likes things more medium well, so I'll probably try to shoot for a medium-ish temp in the 140 range maybe a hair more for her. <sigh>

No mint jelly BS.

What's a good flavor profile for lamb? I could just do S&P, garlic, onion and maybe some... cumin? Chili powder? I dunno. A southwest type theme? Or more rosemary/thyme kind of thing? Not usually our favorite, to be honest.

What have you tried in terms of smoking it and how did it come out?

I watched the one Bradley Robinson did this week on his Chud's BBQ channel - but he used his own poultry rub on it and I don't know what that one tastes like, so... not too helpful for me.

[UncleSpike]

Dolly's Lamb Rub has a fantastic flavor profile. Don't worry about going to 140 - it will taste great, and it will be a bit more tender than lower temps. Enjoy!

[STEbbq]

My first thought too.

[SheilaAnn]

DogFaced PonySoldier my jams is a marinade of olive oil, Dijon, fresh garlic, rosemary, s&p. Sometimes I will “stud” the roast with slivered garlic, too.

[STEbbq]

Henrik ‘s rubs are also great.

https://hankstruebbq.com/hanks-rubs/

[Henrik]

Thanks for the mention!

[Jerod Broussard]

I'm cutting that dude into steaks. Marinating in Italian Dressing/BBQ Sauce for 24hrs. Grilling to each person's liking.

[TripleB]

I don't smoke lamb, I roast it.

1. Dry brine 24 hours.
2. Emulsify EVOO, Balsamic vinegar, Dijon Mustard and crushed garlic and use it to marinade lamb for 5 hrs.
3. Wipe off and reserve marinade for mopping lamb when you grill it.
4. Rub lamb with fresh thyme, rosemary, black pepper and granulated garlic.
5. Grill over hot fire to get the crust you want and then move over to indirect, cover and finish cooking to desired temp.
6. For me though, it's not the leg of lamb I'm hungry for, but the left over leg of lamb stew I make a few days later.

Look forward to seeing your pics of the cook.

[captainlee]

I would just use Simon and Garfunkel with a bit of salt.

https://www.thekitchn.com/how-to-make-chimichurri-sauce-242335

This is a great side sauce for lamb, wonderful flavors.

[DogFaced PonySoldier]

I can tell, you, I've tried S&G on poultry and was not a fan - hence my earlier statement about rosemary & thyme. Meh.

[Livermoron]

the missus loves lamb but is going through an issue with her mouth not being able to handle spices. I'm considering doing grilled chops with some sort of mint sauce on the side. We'll see how it goes...

[Elton's BBQ]

Rosemary (Rosemary is a wonderful herb for all kinds of meat and seafood, including lamb. The herb has a mild pine needle scent because it has astringent properties, and the taste has an aroma of sweet and mild juniper berries, and is lightly perfumed. Experiment to find the right amount when you are going to use it for a dinner dish).

Thyme (Thyme is excellent for lamb. The taste is strong and lemony and it is a bit reminiscent of oregano. Unlike many other herbs, it can withstand long cooking. Experiment to find the right amount when you are going to use it for a dinner dish, but use a lot).

Parsley or flat leaf parsley (Parsley or flat leaf parsley also goes well with lamb. Feel free to fill the lamb roast with rosemary, garlic and butter. Process the herbs, garlic, salt and pepper together with a little butter in a food processor. Make a sausage the thickness of a finger and place it in the refrigerator. Insert a suitable tool along the bone in the roast so that you get a cavity and stick the herb butter in it when it has become cold and hard).

Basil (Basil also goes well with lamb, rubbed on the outside or put into small pockets together with other herbs and garlic. Very good!).

Sage (Sage also goes very well with lamb, either rubbed on or stuck into the meat.Sage is an herb with a very strong flavor so don't use too much).

And s/p ofcourse.. and pockets with garlic

[Purc]

DogFaced PonySoldier I love lamb, oven roasted, smoked, grilled or on the rotisserie. I have a great marinade that I got from Southern Living years ago. I am traveling but I will post it here when I return next week. I know it's too late for Easter, but I have lamb year round. I do a rack of lamb brined in pesto sauce and garlic. I do like Elton's BBQ choices of spices for lamb as well as SheilaAnn choices. The Southern Living marinade has all of these in it plus some lemon juice and soy, I just don't remember the exact proportions.

[drobinson]

take your boning knife and make 1" deep slits over the surface of the lamb---thinly slice garlic cloves and slip a garlic slice into each slit making sure it is fully submerged so it doesn't burn when cooked---season the lamb all over with kosher salt and freshly ground black pepper---cook to 130*F----enjoy

[SheilaAnn]

When I mentioned “studding with garlic” this is exactly the process. Thanks drobinson

[acorgihouse]

I am very interested in how you do this. I have never cooked lamb, in all my 66 years. I've eaten it as a kid, "leg of lamb" was on my mom's Sunday dinner rotation. She was a very basic cook, grew up on a farm in midwest and had eight people at the table for every meal. She just laid it down and we ate it. I realize now it's one of the things I never watched her cook, but knowing her, she likely just took the supermarket LOL and sprinkled with salt (maybe), shoved in oven, and that was that. I see lamb at Costco all the time, and consider trying my hand, but never do. Taking mental notes.....

[Oak Smoke]

My son brought a lamb shoulder over last year. I’d never smoked one and had heard all these different things you needed to add to make it acceptable. I just went with smoking it low and slow with SPG until it was probe tender. I’m sure I over cooked it by most standards but it was melt in your mouth tender and delicious.

[das85]

This recipe is pretty spectacular IMO... I've made it several times: https://www.slapyodaddybbq.com/2024/...ichurri-sauce/

With or without the chimichurri sauce. (Can substitute any all purpose BBQ rub for the SYD rub, but SYD seems to work particularly well with this.)

Serve with Meathead's Greek potatoes from the free side, or with rice.

[texastweeter]

Salt, pepper, garlic, rosemary, red wine vinegar, sesame oil, and olive oil

[barelfly]

Dang……looks who back!!!!!!!!!! back again…