Tips & Recipes

For a printable copy of the recipes in this section, click here.

Leg of Lamb (1/2lb. per person)

De-bone the lamb or have your butcher do it for you. Unfold the roast and sprinkle with the All-Purpose Rub (see previous entry). Then spread liberally, inside and out with the paste described below:

Lamb Marinade Paste:
1 Cup parsley leaves
1 Cup mint leaves
4-6 cloves of garlic, minced
Juice of 2 lemons
½ Cup olive oil
Salt and Garlic Pepper

In a blender, process until smooth, and spread over lamb.

Marinate in refrigerator overnight if possible. Place the lamb roast on a grill rack in the top position of the Smoke E Z and smoke for 3-4 hours at 200-250 degrees. Serve roast medium rare.

Lamb Loin Chops (3-4 per person)

Marinate the chops over night if possible in order for the marinade to have full effect.

Juice of 4 lemons
1 Cup Ketchup
¼ Cup Poupon mustard
1 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 Tbs. hot sauce
1 Tbs. Balsamic vinegar
1 Tbs. minced garlic
¼ Cup olive oil
½ Cup red wine

Place the chops and the marinade in a large plastic bag and seal tightly. Put the bag in a bowl to avoid any problems with spills, and refrigerate over night. The following day, salt and pepper the chops and place them in the Smoke E Z with the rack in the top position. Reserve the leftover marinade, bring it to a boil and then cool it down to use as a basting sauce. Smoke the chops for1-2 hours at 200-250 degrees and check for done-ness.

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