Ingredients
- 1 boneless leg of lamb (ours was 6.5lbs)
- 5 cloves garlic minced
- 10 cloves garlic roughly sliced
- 1/4 C parsley minced
- 5 T rosemary chopped
- Meat Church Blanco to taste
- Garlic and Herb to taste
- 2 T olive oil
- 1 1/2 C water
Preparing your Smoker
Prepare your smoker atto 450°. In this video we used Meat Church pellets which are a blend of oak and hickory.
Preparing the Lamb
Trim any excess fat off of the leg of lamb and even it out so that it lays flat.
Drizzle the interior with half of the olive oil. Season the lamb with Blanco and Garlic and Herb. Also, add 3/4 of the parsley, rosemary and minced garlic to the interior.
Roll the leg of lamb into a cylinder and tie it tightly with rows of butchers twine every 2 inches.
Place the lamb in a roasting pan elevated with a wire rack. Pour the water into the pan making sure the water doesn’t touch the bottom of the lamb.
Cooking
Roast the lamb for 15 minutes, then turn the cooker down to 350°. Cook the lamb until it reaches 125° in the thickest par. It will rest up to 135° for medium-rare. This will take about 1 hour and 15 minutes for the size leg we used.
