Peach-Glazed Smoked Leg of Lamb
  • 1-5 to 6-pound leg of lamb
  • ½ teaspoon crushed rosemary
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1-10½ ounce can condensed consommé
  • ½ cup peach preserves
  • 2 tablespoons lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  1. Preheat your Lang BBQ Smoker to 300º degrees F.
  2. Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in the smoker. Smoke, until done* 30 to 35 minutes per pound.
  3. Combine consommé, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.
  4. To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb.
  5. *Until done means how you like it cooked for me it would be 140º degrees would be fine, you judge for yourself.
Recipe by Lang BBQ Smokers Recipe Blog at