This is actually from Bill and Cheryl Jamison's Smoke & Spice, just to give credit where credit is due. We've made it alongside our Easter ham for 3 years running, and it's always a big hit!
you need a 5-6 pound boned leg of lamb to start. You can have your butcher do the job, or do it yourself, depending on how confident you are in your knife skills.
The night before you plan to cook it, make a paste in either a mortar and pestle, or food processor. Paste is made with 10 cloves of garlic, 2 tsp. kosher or sea salt, and 1 1/2 Tbsp. good olive oil. Rub the paste lightly all over the lamb, thetn put it in a plastic bag and let it marinate overnight.
The next day, when ready to cook, start your WSM, prepping to a temp of between 200-250.
Remove the meat from the refrigerator, and let sit about 30 minutes. This should be long enough to make the stuffing.
The stuffing is made by lightly sauteing 1/2 medium (or 1 small) onion and 2 minced cloves of garlic in about 1 1/2 tbsp good olive oil. Once the onions and garlic are soft, add 1/3 cups pine nuts (or chopped walnuts) and continue to cook another minute or so. Then spoon into a bowl.
Now add 1 1/2 pounds cooked, drained, and chopped spinach (I substitute 2 1 lb. boxes frozen chopped spinach, sqeezed of excess moisture). to that, add 8 oz. mild goat cheese (or Feta),1/3 cup fresh chopped parsley, 1/4 cup dried chopped currants or raisins (optional) and 1 tsp anchovy paste (optional, but highly recommended.
Spread the mixture evenly over the inside of your butterflied leg of lamb, then carefully roll from one of the long sides and tie the roast securely, diong your best to assure all the suffing is inside.
There is an optional mop to this recipe, but I've left it off as I find it isn't nescessary.
Now, in a large skillet, sear the lamb quickly on all sides, then pop it into your smoker. Cook 35 to 40 minutes per pound until internal temp is about 140-145 for rare/med rare, 145-155 for medium.
Remove and rest 15 to 30 minutes in foil.
Remove string, slice, and enjoy!
you need a 5-6 pound boned leg of lamb to start. You can have your butcher do the job, or do it yourself, depending on how confident you are in your knife skills.
The night before you plan to cook it, make a paste in either a mortar and pestle, or food processor. Paste is made with 10 cloves of garlic, 2 tsp. kosher or sea salt, and 1 1/2 Tbsp. good olive oil. Rub the paste lightly all over the lamb, thetn put it in a plastic bag and let it marinate overnight.
The next day, when ready to cook, start your WSM, prepping to a temp of between 200-250.
Remove the meat from the refrigerator, and let sit about 30 minutes. This should be long enough to make the stuffing.
The stuffing is made by lightly sauteing 1/2 medium (or 1 small) onion and 2 minced cloves of garlic in about 1 1/2 tbsp good olive oil. Once the onions and garlic are soft, add 1/3 cups pine nuts (or chopped walnuts) and continue to cook another minute or so. Then spoon into a bowl.
Now add 1 1/2 pounds cooked, drained, and chopped spinach (I substitute 2 1 lb. boxes frozen chopped spinach, sqeezed of excess moisture). to that, add 8 oz. mild goat cheese (or Feta),1/3 cup fresh chopped parsley, 1/4 cup dried chopped currants or raisins (optional) and 1 tsp anchovy paste (optional, but highly recommended.
Spread the mixture evenly over the inside of your butterflied leg of lamb, then carefully roll from one of the long sides and tie the roast securely, diong your best to assure all the suffing is inside.
There is an optional mop to this recipe, but I've left it off as I find it isn't nescessary.
Now, in a large skillet, sear the lamb quickly on all sides, then pop it into your smoker. Cook 35 to 40 minutes per pound until internal temp is about 140-145 for rare/med rare, 145-155 for medium.
Remove and rest 15 to 30 minutes in foil.
Remove string, slice, and enjoy!
