Seasoning or meat rub (ideally with rosemary as an ingredient)
Basil Mint Spread
⅓ cup lemon juice
2-3 cloves fresh garlic
1 cup minced fresh mint
2 cups minced fresh basil
¼ cup olive oil
Barrel House Cooker
Large Ziplock bag
Prep Time: 1 hour (plus up to 24 hours for marinating)
Cook Time: 2-2½ hours
Skill Level: Intermediate
Makes about 8 servings
Prepare the leg of lamb by removing the fat cap (in this case, it doesn't do much for the meat other than prevent the seasoning from reaching it). Then, score ½" deep by 1-inch sections throughout the meat to create more areas for the seasoning.
Rub the meat with a light coat of olive oil.
Chop up some fresh rosemary and mince garlic (pre-minced 4 oz jar of garlic works well, too). You will want enough to cover the lamb to your taste preference.
Work the rosemary, minced garlic, and seasoning into the meat and finish it with some coarse black pepper and salt.
Scored lamb with chopped rosemary and garlic.
After the lamb is seasoned, wrap it as solidly as possible and tie it off.
Once the meat has been seasoned, wrap it back up into as solid of a piece as possible. It will probably resemble a log at this point. You will need to use butcher string to tie the meat together so that it doesn't fall apart during the cook. We recommend tying it up pretty well so that you can hang it for the entire cook.
Once it has been wrapped and tied up, place the meat in a large Ziplock bag to marinate for several hours or overnight.
The next day, light the Barrel House Cooker according to our instructions.
While the charcoal is heating up, remove the meat from the Ziplock bag and place a hook through the meat and under the strings at the top.
Once the cooker is ready, place the H-Frame on the top level of the cooker, then hang the lamb towards the middle of the frame to cook. Close the lid and let it cook for two hours.
Hook the lamb through the meat under the strings at the top.
Finished spread including basil, mint, garlic, lemon juice, and olive oil.
While the meat is cooking, finely mince the fresh mint, basil, and garlic.
Place the chopped herbs in a bowl and pour in the lemon juice, olive oil, and salt. (All ingredients can be blended in a food processor as an option.)
At 2 to 2 1/2 hours, check the internal temp of the lamb. Cook to 135°F for medium with a bit of pink, 140°F for medium, and 160°F for well done.
Let it continue cooking, if necessary, or remove the lamb if done.
Finished Rosemary Garlic Lamb smoked in the Barrel House Cooker.
The final product: tender, flavorful Rosemary Garlic Lamb with Basil Mint Spread.
Slice up the lamb, serve along with the sauce and enjoy!