Lamb

Stuffed Italian Leg of Lamb

Chef Greg

Prep Time: 10 min

Cook Time: 3 hrs

Difficulty: Intermediate

Butterflied leg of lamb is stuffed with garlic and giardiniera, seasoned with bold herbs, then slow-smoked on the recteq X-Fire Pro until juicy and perfectly cooked.

Instructions

Step 1: Preheat recteq X-Fire Pro on Smoke mode to 225℉.
Step 2: Remove the netting from the leg of lamb, butterfly the leg in the thicker areas to allow for more stuffing.
Step 3: Add the garlic confit and chopped giardiniera to the inside of the leg of lamb, season with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
Step 4: Using butcher's twine, tie the leg of lamb tightly into a roast.
Step 5: Season the outside of the lamb with Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub, add to the left side of the X-Fire Pro and cook until 140℉ internal; about 3 hours.
Step 6: Allow the lamb to rest for 30 minutes, slice and serve with your favorite sides

Ingredients

Serving Sizes

5 pound(s) Leg of Lamb (boneless)
¹/₂ cup(s) Giardiniera, chopped
¹/₂ cup(s) Garlic Confit, minced
2 tablespoon(s) Chef Greg's 4 Letter Rub
2 tablespoon(s) Colden's Freakin' Greek Rub

Tools Needed

Step 1: Preheat recteq X-Fire Pro on Smoke mode to 225℉.
Step 2: Remove the netting from the leg of lamb, butterfly the leg in the thicker areas to allow for more stuffing.
Step 3: Add the garlic confit and chopped giardiniera to the inside of the leg of lamb, season with the Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub.
Step 4: Using butcher's twine, tie the leg of lamb tightly into a roast.
Step 5: Season the outside of the lamb with Chef Greg's 4 Letter Rub and Colden's Freakin' Greek Rub, add to the left side of the X-Fire Pro and cook until 140℉ internal; about 3 hours.
Step 6: Allow the lamb to rest for 30 minutes, slice and serve with your favorite sides

Chef Pairings

Slice after resting and serve alongside roasted potatoes, grilled vegetables, or a bright Greek salad for a complete meal.