Smoked leg of lamb with Dijon mustard, rosemary and Blonde de Chambly beer marinade

Name: Smoked leg of lamb with Dijon mustard, rosemary and Blonde de Chambly beer marinade
Prep time: 12 h 10 min
Cook time: 4 h
Ingredients: 1 cup Blonde de Chambly beer from Unibroue; 1/3 cup Dijon mustard; 4 tablespoons honey; 4 garlic cloves, finely chopped; Zeste from a lemon; 2 fresh rosemary sprigs cut in half + 2 full; 1 Québec leg of lamb about 2.2kg; Salt and ground pepper; Apple wood chips for smoking; Meat thermometer

Preparation :12h10 min Cooking :4h

Difficulty :medium

Servings :4 to 6

This smoked leg of lamb with Dijon mustard, rosemary and Blonde de Chambly beer marinade is the type of recipe I do when I receive some kickass friends over and that I want to spoil them! Yes this piece of meat costs around 100$ but it is so worth it. You can also buy the lamb from New-Zealand since it’s price is much lower but there is a huge difference in taste as well!

Ingredients

1 cup Blonde de Chambly beer from Unibroue
1/3 cup Dijon mustard
4 tablespoons honey
4 garlic cloves, finely chopped
Zeste from a lemon
2 fresh rosemary sprigs cut in half + 2 full
1 Québec leg of lamb about 2.2kg
Salt and ground pepper
Apple wood chips for smoking
Meat thermometer

Preparation

In a big bowl, pour the beer, Dijon mustard, honey, garlic and lemon zest then stir well.
Place the leg of lamb in a big ziploc bag then pour half of the marinade on top. ( Reserve the rest of the marinade in the fridge. ) Season the meat with salt and pepper then add the rosemary sprigs cut in half. Close the bag, stir well then throw in fridge for 12 hours!
Preheat your smoker at 250°F.
Remove the meat from the bag then drain a little bit. Please meat in the middle of the grill, or on indirect heat, then cook covered for about 3h30 to 4h00. Meat will be pink at 135°F and medium at 150°F. Very important to keep the smoker temperature at 225 or 250°F at all time!
Smoke the meat once per hour by throwing a big handful of wood chips directly on the hot brickets! At the same time, generously baste the meat with the fresh marinade using the rosemary sprigs left! To make your brush, simply attach the sprigs at the handle of a wooden spoon then use the herbs to baste the meat!
When the meat has reached desired cooking, remove meat from the smoker then wrap it in aluminium foil. Let rest for 10 minutes before cutting and serving!
Serve with my asparagus and prosciutto rolls with grilled sesame seeds or with my baby potatoes with roasted garlic and thyme!

COOK MODE

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Our wine stewards suggest

+- 15$ Domaine Berthoumieu Cuvée Haute Tradition Madiran 2011

The madirans are produced in south-west France. Amongst the varieties is the popular tannat, that creates colorful, strong and complex wines. Perfect with lamb...

+- 30$ Ernie Els Vineyards Proprietor's blend 2012

With lamb, we take out the big guns. A blend mostly formed of cabernet sauvignon ans shiraz. It's strong, spicy and smoked. Enjoy the meal!

Moussaillon (thyme-leon), Le Naufrageur

Garlic, honey, rosemary and lemon from the marinade will be enhanced by the lemon thyme of the beer. The spice esters typical of Belgian yeast will harmonize with the wild notes of lamb, while the smoke from the meat will contrast with the sweetness of the beer.

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