Peach-Glazed Smoked Leg of Lamb
 
 
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Ingredients
  • 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
Instructions
  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 https://www.langbbqsmokers.com/blog/peach-glazed-smoked-leg-of-lamb/