1/2 Cup of white wine
1/2 Cup of red wine vinegar
1 Tbs garlic salt
2 Tsp sugar
1 Tsp black pepper
1/2 Cup extra virgin olive oil
Stir together all ingredients except olive oil. Slowly add the olive oil, beating in with a whisk. Marinate for 4-6 hours, or overnight.
Leg Dry Rub:
1 tbs onion powder
2 teaspoons dried rosemary leaves, crushed
2 teaspoons marjoram
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Dijon or yellow mustard
Mix all dry ingredients together. Put a light coating of mustard on leg, then sprinkle meat with dry rub.
Preheat your smoker to 275 degrees. Place lamb in smoker and maintain between 275-300 degrees. Cook lamb to 145 degrees for medium rare (lamb is best served medium rare).
We usually pull ours out at 140 degrees and it will raise to 145 by the time we serve.
Allow to rest 20 minutes prior to slicing.
This was our Easter Dinner this year, but this is also a favorite recipe for first time lamb trusts. We've convinced many people to try lamb with this smoked leg, almost all of whom have found they really love it!
And after Easter Dinner this year... we played in the snow. No joke. (I am so over this winter.)
Kate Lambert grew up in northern Illinois, not on a farm but active in FFA and showing livestock.
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