Cajun BBQ Leg of Lamb

Cajun BBQ Leg of Lamb, Ken’s best buddy Tony, the Sailor is spending the Holidays with us. We decided to surprise him with a rare, spicy leg of lamb. He was so thrilled he is now at the store buying two more so he can take one cooked leg home with him and one for New Year’s Day.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 2 hours @ 250* (122c), 30 min. sear @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Cajun BBQ Leg of Lamb

• 1- 7lb. semi-boneless leg of lamb
• Chef Of The Future Brand Seasoning Cajun
• Peeled garlic cloves, to taste

Ingredients Baste:

• 2 cups Country Bob’s Honey Habanero All Purpose Sauce
• ¾ cup Dijon mustard
• 1 teaspoon Chef Of The Future Brand Seasoning Cajun

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

Directions: Cajun BBQ Leg of Lamb

Cut small slits in lamb and insert garlic cloves. Generously sprinkle seasoning all over lamb. I did a reverse sear so I used a Maverick Ready Check BBQ thermometer (ET-732) that I inserted on the way to the grill. I smoked this for 2 hours at 250* (122c). When you reach an internal temp around 115* (47c) turn the grill up to 400* (205c) for a finishing sear. Because it is not a uniform piece of meat when doing your sear take a few temp readings and average it out to pull the lamb at 125* (107c) for rare.

In small bowl blend baste ingredients and put a few heavy coats on the last 30 minutes of your cook.

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

Cooking Directions:  Green Mountain Wood Pellet Grill/Smoker

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 250* (122c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for about 2 hours. This is referred to as “Smoking” or “Hot Smoking, opens the pores so that the meat can pick up all the flavor of the smoke.

When you reach an internal temp around 115* (47c) pull it off the grill and turn the grill up to 400* (205c) for a finishing sear.When the GMG comes up to heat put the lamb back on the grill for a finishing sear. Because it is not a uniform piece of meat when doing your sear take a few temp reading and average it out to pull the lamb at 125* (54c) for rare.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

Do 2 hours here at 350* (177c).

Cajun BBQ Leg of Lamb
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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