Smoke Barbecued Leg Of Lamb With Mint Barbecue Sauce
|Lamb leg||9 Pound|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , minced|
|Olive oil||2 Tablespoon|
|Lemon rind||1 Tablespoon, grated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Mint/2 tablespoons mint jelly||1|
|Brown sugar||3 Tablespoon (Reduce To 2 Tablespoons If Mint Jelly Is Used)|
|Ground black pepper||1 Teaspoon|
1)Using a heavy duty aluminum foil, make a pan wide enough to hold a roast lamb in it. Miter the edges, making it firm.
2)As usual, prepare the lamb for roasting.
3)To make the barbecue sauce: In a saucepan, heat the olive oil.
4)Stir the garlic and onion for two minutes.
5)Add in lemon juice, lemon rinds, mint, herbs, brown sugar, salt and ground black pepper. Let it simmer for 3 minutes.
6)Using a barbecue brush, apply the sauce over the lamb.
7)Let the lamb stand at room temperature for an hour during which baste the sauce several times.
8)As the lamb is marinating, prepare the charcoal briquets in the smoke cooker which takes about 25 minutes.
9)Transfer the foil pan containing the lamb to the rack.
10)Close the hood of the cooker, keep the vents half open and cook for 2 ½ hours to 3 hours.
11)Insert a meat thermometer in the thickest part of the lamb but not touching the bone. The thermometer will read 175°F. when done.
12)Baste with roast with sauce several times as it is cooking.
13)Scatter damp hickory chips or green twigs of wild cherry, apple or other savory wood on the fire about 1 hour before the roast is done.
14)Remove the roast from heat and transfer it to a warm carving board.
15)In a boiling pan of water, pour in the drippings from the tray and make a gravy.
16)Slice the roast and serve hot with gravy.