Spanish Christmas Leg of Lamb
In Spain, people love the holidays and eat all sorts of food to celebrate such as suckling pig, seafood, and elaborate cured meat and cheese platters. However all across the country one thing seems to be a constant and that is lamb! This smoked leg of lamb recipe is easy to follow, delicious to eat, and festive for the holiday season. Give it a try and ENJOY!
- One 5-7 pound boneless leg of lamb
- 1/3 cup olive oil
- 1/3 cup of dry white wine
- 6 cloves garlic, roughly chopped
- 2 tablespoons mint
- 2 tablespoons rosemary
- 2 tablespoons thyme
- Juice and zest of 2 lemons
In a gallon size freezer bag, combine the oil, wine, garlic, mint, rosemary, thyme, lemon juice, and lemon zest to make a marinade.
Place the lamb into the bag, with the prepared marinade, seal to close, and shake to evenly coat all sides.
Place the bag into the refrigerator and marinate the lamb for 24 hours.
Remove the lamb from the frig and let it come to room temperature.
Place the room temperature lamb into a 225 degree smoker for 3 hours, or until you have an internal temperature of 120 degrees.
Remove the lamb from the smoker and increase the heat to 450 degrees.
Place the lamb back onto the smoker until you have an internal temperature of 135 degrees; this will crisp up the outside of the lamb nicely.
Remove the lamb and let it rest for 15-20 minutes.
Slice and ENJOY!