Bacon Wrapped Lamb, with a “Kiss of Smoke“. We had a wonderful Holiday visit from Ken’s best bud Tony, the sailor man. As a thank you for the hospitality gift he gave us was another leg of lamb. He knows us so well! It was the perfect size to wrap in a bacon weave. But then, what isn’t? Patti gave it the perfect seasoning using “Swimmin’ in Smoke” rub “Booty Shake”, so flavorful with no gluten or MSG and just the right notes of garlic and black pepper. We sprinkled it all over the lamb and then on the bacon. Off The Hook!!!

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 Pellet Patio Heater, 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…

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Bacon Wrapped Lamb
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 30 min. smoke 225* (107c), 1 hr. @ 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood BBQ Pellets

Ingredients: Bacon Wrapped Lamb

• 1 3lb. semi-boneless leg of lamb
• 2 Tablespoons “Swimmin’ in Smoke” Booty Call Seasoning Rub
• 1lb. Apple wood smoked bacon slices
• 10 peeled fresh garlic cloves

Directions: Bacon Wrapped Lamb

Make 10 small slits in your lamb and insert garlic cloves. Sprinkle all over with rub. Make bacon weave and wrap around lamb. Sprinkle bacon wrapped lamb with rub. Ready for that “Kiss of Smoke”!

I like to smoke everything for at least 30 minutes with an hour being even better. Preheat your Grill Grates to 225* (107c) and light your wedgie for that “Kiss of Smoke”.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225* (107c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, bring the temperature up to 350* (177c) for about an hour.  When the meat reaches an internal temp around 125* (53c) 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 to 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.

 

 

Bacon Wrapped Lamb
A Pellet Grill Recipe

Bacon Wrapped 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 Green Mountain Wood Pellet Grill is just like your oven except it uses wood pellets and has wheels. Do 90 minutes here at 350 degrees (177c).

Bacon Wrapped 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, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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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They are “How To BBQ Picture Books

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