Smoked Lumberjack Meat Log
Apricot Mustard Glazed Lamb
1 6lb. semi-boneless leg of lamb
Green Mountain Grills Sizzle Seasoning Blend, to taste
Whole garlic cloves
1 10oz. jar “Simply Fruit” Apricot Spread
¼ cup horseradish mustard
1 teaspoon garlic powder
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.
We had some friends drop by at the last minute knowing they would be welcomed and the food would be great. We love lamb fixed all kinds of ways and all different cuts. Patti had a semi-boneless leg of lamb waiting to be grilled on our Green Mountain Jim Bowie Grill/Smoker. The Jim Bowie is a great size grill to cook all your goodies at one time. A 6lb. leg of lamb seasoned with Green Mountain’s Sizzle Seasoning Blend and studded with garlic cloves, plus twice baked potatoes all fit perfectly with plenty of grill space to spare. We served it with a simple canned corn with a little of the lamb glaze added to perk up the corn’s flavor.
Rub lamb generously on both sides with Green Mountain Grills Sizzle Seasoning Blend.
In small saucepan bring all glaze ingredients to a low simmer.
Brush glaze often on lamb during last half hour of cook.
Apricot Mustard Glazed Lamb Cooking
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450° degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450° (230°c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 400° degrees (204°c). Place lamb directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes.
After 30 minutes, turn the (Temperature Control) down to 350° degrees (177°c) for 60 minutes. Watch your meat temp as you near the end of your cook time, for medium rare you want to pull the lamb around 145° degrees (55°c).
When the meat reaches an internal temp around 130–140° degrees (55°c) 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 5-10° degrees after you pull it off the grill. I use an Instant Read Thermometer for checking meat temps or the GMG probe for long cooks.
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 (122°c), 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.