Smoked Leg of Lamb with Mediterranean Stuffing
Since this cut has been butterflied I have to stuff it with something! Right? My usual method is to season it with a lot of Mediterranean flavors such as garlic, sea salt, black pepper, and an abundance of fresh herbs are a match made in heaven for the richness of the lamb. I wanted the stuffing to be a nice continuation of the flavors native to the region.
Rub the lamb with a little olive oil, along with garlic, salt, and pepper. Next, cover it with the fresh herbs. Save a little amount of the herbs to sprinkle over the stuffing mixture.
Prepare the smoker and choose a wood that is not to heavy, I used Pecan for this one. It has a medium smoke flavor and a nice heat. Pull the meat out of the fridge and let come to room temp before you smoke it. Smoke at 250-275 degrees for at approximately four hours or until the internal temperature reaches 140 degrees if you like it rare which is how I prefer my lamb.