Smoked Lamb Leg Recipe with Dijon and Rosemary
This smoked lamb leg is rubbed with Dijon mustard, rosemary, and a Blonde beer marinade for a tender, smoky centerpiece roast.
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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
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