Lamb - Smoked Corned Leg of Mutton with Citrus & Rosemary Glaze

Smoked Corned Leg of Mutton with Citrus & Rosemary Glaze

3 kg corned leg of mutton
2 cups of Rosemary & Thyme Marinade
Lemon or other fruit tree chunks
2 cups of water
2 cups of lemon juice
Watermelon BBQ Sauce

Rinse the lamb with cool water and air dry for 1-hour. Brush with a liberal amount of marinade. Prepare your Weber Smoky Mountain Cooker or Weber BBQ Kettle for smoking with lemon or fruit tree chunks on a low fire. Fill water pan or dish with water and lemon juice, place meat on oiled rack and cook for 4 – 5 hours. After the 2 hours add more lemon or fruit tree chunks and smoke again. Baste liberally every hour with the marinade. Baste again 30 minutes before cooking is complete.
After cooking let stand for 15 minutes and carve with a very sharp knife. Serve with a sharp BBQ sauce.

Rosemary & Thyme Marinade

1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Mix ingredients in a jar. Refrigerate for several hours to allow flavours to blend before using