It’s a beautiful spring day and Easter is just a few days away. I thought what better time than now to share this smoked Bacon Wrapped Boneless Leg of Lamb. With only 4 ingredients and a smoker you can be the star of your Easter dinner when you place this beautiful restaurant at the center of the table.
Fire Up The Big Green Egg For Easter!
Let’s get started by lighting the fire and bringing the smoker up to temperature. I’m using my big green egg for this recipe but you can use whatever smoker you are comfortable with. If you don’t have a smoker you can always use a kettle grill and light your coals only on one side opposite from the meat to cook indirectly.
Use a Looftlighter to light my lump charcoal, if you’ve never seen one these it’s basically a cross between a hair dryer and a blow torch but it will have your coals burning white hot in a matter of minutes. I always use lump charcoal instead of briquettes because the burn more evenly and don’t have any harsh chemicals. I recommend a mild wood for lamb, I used apple but hickory, cherry or pecan would all be great options.
Bacon Weave and Lamb… Not Baaaaaad!
As the smoker heats up I head back inside to prep the lamb. I bought a boneless leg of lamb that weighed in around four pounds. The lamb is cleaned and tied off in a string netting to hold its football like shape. If we were just smoking the lamb straight up we would leave the string but obviously because we are wrapping the lamb in bacon we will be removing the netting. I’m seasoning the lamb with Calypso Kick from Caribeque. It’s got fantastic flavor and definitely adds a subtle heat to the lamb.
After seasoning the lamb I make a bacon lattice by weaving the bacon back and forth under and over. I have a piece of parchment paper underneath the bacon to help me wrap the lamb. Place the lamb in the center of the bacon them using the parchment paper fold the bacon over the lamb and then roll the lamb over so that it’s completely wrapped up and the bacon is tucked underneath to stay in place. I then carefully place the bacon wrapped lamb onto a grilling tray to make it easier to move on and off the smoker. You can put the lamb straight onto the rack but I find the tray really makes pulling the lamb off much easier.
Smoking Hot and Fast.
Once your smoker has reached a temperature of about 300-325 place the lamb in the center. And cook for about 90 minutes checking the temp everything 30 minutes. Once you get to about 125-130 you’ll want to brush on a healthy dose of AlternaSweets Sweet & Smoky BBQ sauce. Let the sauce cook until the lamb reaches an internal temperature of 140 degrees F. Immediately pull the lamb off the smoker and lay a piece of foil over the top, don’t completely wrap the lamb, you just want to cover the top to let the lamb rest for about 10-15 minutes before slicing.
I hope you give this Bacon Wrapped Leg of Lamb recipe a try with your family this Easter or anytime you’re looking for a tasty barbecue lamb dinner.
More Things Wrapped in Bacon
- Buffalo Chicken Fatty
- How to Smoke a BBQ Fatty Stuffed with Cheese
- Smoked Bacon Wrapped Onion Rings
- Moink Balls – Smoked Bacon Wrapped Meatballs
Bacon Wrapped Leg of Lamb
- Layout bacon on parchment paper starting with 8 strips not overlapping but right next to each other, then start at the top weaving in slices in the opposite direction to make a bacon weave.
- Remove any string or netting from leg of lamb, pat dry and season liberally with bbq rub seasoning.
- Set lamb in the middle of your bacon lattice, using the parchment fold the bacon over the lamb and continue to roll until bacon is completely covering lamb and the seam of the bacon is tucked underneath.
- Place lamb on a grill tray, smoke at approximately 300 degrees for about 90 minutes checking the internal temperature every 30 minutes.
- Once temperature reaches 130 degrees F. Brush AlternaSweets Sweet & Smokey BBQ Sauce over the bacon then smoke until lamb reaches an internal temperature of 140 degrees F.
- Remove lamb from smoker and let rest with a piece of foil over top the lamb for 10-15 minutes before slicing.
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