Belgian Ale Smoked Leg of Lamb

Leg of lamb is the perfect dish for Easter with its richness and depth of flavor, and add a great marinade and smoke with peach wood, then you got a dish worthy of the any celebration. This particular leg of lamb from Missoula Fresh Market is boneless (although a bone-in leg would be awesome) and nicely marbled with lamb fat. I enjoy the intense flavors that come from the lamb fat, so I do not shy away from the fat. The marinade uses the Fata Morgana Belgian Strong Ale from Great Northern Brewing. This particular Belgian ale has lower IBUs (less bitterness) and that wang that really adds something unique to this smoke. The smoke itself uses the Big Green Egg and peach wood, which imparts that subtle sweetness your friends and family will swear by.

Suggested Pairing

The Immortal IPA from Elysian proved to be the perfect beer to pair with this smoked leg of lamb. IPAs are terrific with smoked meats. That caramelized, smoky crust on on the meat pulls out the caramel notes in the beer, while higher IPA hops provide an umami-pumping contrast.

Belgian Ale Smoked Leg of Lamb

Ingredients

  • 1 leg of lamb (de-boned)
    For the Marinade
  • ½ cup Fata Morgana Belgian Strong Ale
  • ½ cup olive oil
  • ½ cup wine vinegar
  • 1 tsp kosher salt
  • 1 tsp hot chili powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried Greek oregano
  • 1 tsp dried fennel seed

Instructions

  1. Stir together marinade ingredients
  2. Place lamb in a heavy-duty freezer bag and pour marinade over lamb
  3. Allow to marinate overnight
  4. Heat Big Green Egg or tother grill/smoker to 250ºF
  5. Soak a couple handfuls of peach wood chips in water (at least 30 minutes)
  6. Add peach wood chips to hot, glowing coals
  7. Remove lamb from marinade and in Big Green Egg place over water pan
  8. Maintain heat around 225° F temperature
  9. Smoke lamb until internal temperature of lamb reaches 135ºF

Greek oregano, fennel seed, thyme, rosemary, chili powder, and kosher salt
Greek oregano, fennel seed, thyme, rosemary, chili powder, and kosher salt
Beautiful de-boned leg of lamb...look at that fat!
Beautiful de-boned leg of lamb…look at that fat!
Smoked at 135 degrees
Smoked at 135 degrees
Rested and ready for slicing
Rested and ready for slicing
Belgian Ale Smoked Leg of Lamb sliced for service
Belgian Ale Smoked Leg of Lamb sliced for service
Belgian Ale Smoked Leg of Lamb served with Mediterranean salad and tzatziki sauce
Belgian Ale Smoked Leg of Lamb served with Mediterranean salad and tzatziki sauce
Perfectly paired with Immortal IPA from Elysian
Perfectly paired with Immortal IPA from Elysian

Thoughts?