How to make Boneless Leg of Lamb, smoked, on Kamado Grill

hey guys welcome back to Bart's backyard barbecue today I'm making a very simple dish on my grill gonna smoke a almost 5 pound boneless leg of lamb got this yesterday at one of the stores that don't pay me so I won't talk about their names I'm gonna have very simple again my wife wanted this I'm not a big fan of lamb because you know eating little baby animals just doesn't seem right to me but my wife really likes it so I'm gonna make it for her and there's my leg of lamb then I've got some kosher salt there so I got some rosemary it's okay it's a fresh cracked pepper I just did it myself I've got some thyme and some fresh rosemary that we pulled out of our garden so using the magic of of this cool device I have here I am going to unwrap this show you what we got to work with and I'll be back in a second all right guys I'm back so I unrolled it took off there in the netting had this is kind of what it looks like after you did because if they do is they take the bone out so it kind of looks like this big hunk of mess but what I'm gonna do just to make sure it's got it even cooked to it I'm gonna fold it together like this after i season it and I'm gonna tie it with some butcher paper there's some butchers twine I'm gonna see it look like that relatively solid looking piece of meat I've never cooked lamb before because again I kind of find it morally offensive but sometimes we do things for our wives that we don't usually do thank you so what I'm gonna do is I'm gonna take my seasoning here and so I've got salt again I've got a little pepper I've got some fresh thyme and this is fresh rosemary and give that a little mix here beautiful it's easy looks better to me the beef or the meat says all right so then I'm going to take some of this oh well this is extra virgin olive oil kind of give it a little glaze that way everything will stick [Music] okay a little bit more not too much just enough to where it's kind of a binder how you guys are used to having you know me doing cool manly steaks but we're gonna do this today so we're gonna just kind of rub this everywhere those look pretty good I'm doing this very simply my wife doesn't like a whole lot of stuff I was thinking about marinades I could do and she's like no I just want salt and pepper I said well how about some rosemary she said okay then I said well how about some time and she said all right and so that's all I could talk her into so you can hear Moana in the background again there's a new staple in my house isn't wanna think I watch it two or three times a day nah that's all right it makes the little girl happy she says sweet little girl okay we're not too much salt gonna overpower it too much okay so like I said before I'm gonna wrap this back up like this so and I can't do this with one hand unfortunately so I'll be back in a few minutes have triggered this baby wrapped up okay folks as you can see it's all wrapped up very very simple like I said never done this before so this is all just you know media blinging it so I mean if you're watching me you're obviously pretty darn smart and you can figure this out so what I'm gonna do now is I'm gonna put this in the fridge for a couple hours I'm gonna start cooking around 3:00 I'm a kind of envisioning this taking about two hours to cook that way it'll be ready around five or six just in case you add an hour or something but I'm gonna let this marinate in the refrigerator for a couple hours then I'm gonna take it out for about an hour just to make sure it gets up to room temp and I will be back with you then starting up the fire on my awesome grill in the meantime ciao alright folks so we're back I've got the grill that's some charcoal in here now I'm gonna start this baby up again long wooden match all the way I start my grills I'm not disrespecting this grill this meat with a lighter oh yeah all right there we go let that sit there's gonna start up it'll go for about ten minutes oh sorry about that go for about ten minutes and we'll be back thanks a lot alright folks so I get this coming up to temperature here it looks pretty good fire what I'm gonna do now is I'm gonna put the deflector plate on once I do that I'm gonna close up this lid and I'm gonna let this get to heat so about 350 325 is kind of where I want it we've got this set on about 1:00 and I've got this open not an inch um I'm gonna try not to use this at all today I'm gonna try to see if I can do all the adjusting up here but we'll see how that works out so if the sub pretend all see in a few minutes alright folks so I've got this up to temp sitting at about almost 350 I'm gonna close this just a little bit more actually I don't want to be too hot so what I'm gonna do now is I'm gonna open this up with hot I'm gonna take the deflector plate off and I'm gonna put about four nice chunks of apple wood in here just coz Apple was really good for meats and my wife requested it again this is kind of like her dinner alright so deflect your plate back on alright so I close this back up get it back up the temporary had it and then I'm gonna put the meat on so stick around I'm back so I've got my meat here I've also got my little digital thermometer here I've got two different probes on it one's going inside the meat this is lamb is really really delicate so you have to uh you have to cook it just to the right temperature or you will have nasty well-done lamb and I mean I don't know I think I've been pretty sure I've had lamb before like in one of those gyro sandwiches but like this so we'll see if it's good or not I don't know I'm gonna start alright so what I'm gonna do is I'm gonna open this up again Oh got the Applewood smoking really well so I every notice I already put the grill in I put a little drip pan down this thing is open there we go alright so I'm gonna pop this baby on the grill right here beautiful that is actually pretty gorgeous piece of meat alright so take my glove off here one second okay no I'm gonna turn on my bluetooth thermometer here which is really cool cuz I can I can monitor this from my I'm liking my phone so this one right in the fat part of the meat but you know it's cooked a little bit better that way come on there we go okay so this one right in there like that okay no that's sitting it that's that's 64 degrees so I pulled this out of the fridge about an hour ago it's not quite room temperature but it's almost room temperature alright on the probe right here check the temperature of the actual grill it's so and alright so close this up I'll be back in about an hour or so and check on it okay see you later guys alright folks back again so we're about an hour into this cook let's take a look at it sitting in about a hundred degrees oh it's beautiful isn't it Wow this may be something I might eat just because it's so pretty I don't know gorgeous alright so just check on it here no dripping a whole lot it's pretty lean cut of meat it looks like so all right we'll be back in about an hour and we'll suit a little second let's finished ciao alright folks so this is the finished product you count up to about 130 which is a good between medium and medium rare more than that we don't want to do because you know you don't want a well-done lamb so let's cut into this and see what's like everyone in my house is begging me to cut it open I had to let it rest for about 15 minutes though so oh yeah look at that it's a perfect medium almost medium-rare but it's not quite looks great that's a beautiful cut of meat alright guys well remember make sure we subscribe make sure you hit like this video you have any questions leave in the comments ok thanks a lot for joining me

Channel: The Recipe Station

Views: 15,433

Keywords: Louisana, kamato

Id: GbWuKj7lFEc

Length: 9min 54sec (594 seconds)

Published: Sat May 09 2020