Peach-Glazed Smoked Leg of Lamb

Recipe by Chef Paul Kirk

For Easter I usually cook a leg of lamb on my Lang. Here’s an easy lamb recipe that I feel that you will like.

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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.


3 Replies to “Peach-Glazed Smoked Leg of Lamb”

  1. Pingback: Peach-Glazed Smoked Leg of Lamb Recipe

  2. When you say heat to 300 degrees, is that on the Lang thermometer in the lid or as measured at the grate? Just got my Lang 48 and am still learning the ropes…


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