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Honey Orange Leg of Lamb was requested for a holiday dinner for Easter and Passover! But we\u2019ll make this again and again because it was so good. Our boneless leg of lamb from Texas Steak Warehouse was all top-quality meat and no waste. Which was good because there wasn\u2019t a crumb left. With a \u201cKiss of Fruitwood<\/a> Smoke\u201d with a wedgie<\/a>.<\/p>\n Patti and I have set one night a week just for us. It\u2019s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.\u00a0 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\u2026<\/span><\/p>\n Prep Time: 10 minutes & Overnight Marinate Pellets: BBQPelletsOnline<\/a><\/p>\n In a small saucepot add marinade ingredients and simmer on low heat for 5 minutes. Cool and pour into large freezer bag. Add lamb.Marinate for at least 6 hours or overnight.<\/p>\n Preheat the Grill Grates<\/a> to 400* (205c) and light your Wedgie<\/a>. I used a water pan for our cook so fill your water pan with HOT water.<\/p>\n Season<\/a> all sides of lamb with Chef of the Future<\/a> and insert your meat probe, I\u2019m using a Maverick XR<\/a>. You are ready for the grill.<\/p>\n Place the lamb directly onto the Hot Grill Grates,<\/a> I rolled it to the next side about every 15 minutes. You are looking for an internal temperature around 125* (52c) for a rare leg of lamb. Your cooking time may vary a bit because of the size of the meat, your grill or pellets used so go by the internal temperature and use time as a guide line.<\/p>\n When the lamb reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer<\/a> for checking meat temps.<\/p>\n \u00a0<\/strong><\/p>\n \u00a0<\/strong><\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n We do our recipes on our patio where we have a lineup of grills, including Monument, 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\u2019s, Brinkman and Weber. I call it our \u201cWall of Grill\u201d. 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.<\/span><\/p>\n 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.<\/span><\/p>\n Remember that a recipe is simply an outline; it is not written in stone. Don\u2019t be afraid to make changes to suit your taste. Take it and run with it\u2026.<\/span><\/p>\n Live your Passion and Do What You Love,<\/span> \u00a0<\/p>\n Check Out Our Cookbooks<\/a><\/p>\n Our Thanks To:<\/p>\nCheck Out All of Our Cookbooks<\/a><\/em>
They are \u201cHow To\u201d BBQ Picture Books<\/a><\/em><\/h3>\nSee Video:<\/em> https:\/\/datenightdoins.com\/honey-orange-leg-of-lamb-video\/<\/a><\/h4>\n
Backyard BBQ
<\/strong>A Wood Pellet Grill Recipe<\/strong><\/h3>\n
Cook Time: 1 hr. 15 min. at 400* (205c)
Grill: Green Mountain Wood Pellet Grill<\/a><\/p>\nIngredients: Honey Orange Leg of Lamb<\/strong><\/h4>\n
Marinade:<\/strong><\/h4>\n
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Backyard BBQ
<\/strong>A Wood Pellet Grill Recipe<\/strong><\/span><\/h3>\nCooking Directions: Honey Orange Leg of Lamb<\/strong><\/h4>\n
![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0004-1-800x534.jpg\" "\\"Honey")
Note:<\/em><\/strong> 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.<\/p>\nBackyard BBQ
<\/strong>A Wood Pellet Grill Recipe<\/strong><\/h3>\n![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0011-1-800x534.jpg\" "\\"Honey")
![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0016-2-800x534.jpg\" "\\"Honey")
![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0019-800x534.jpg\" "\\"Honey")
Backyard BBQ
<\/strong>A Wood Pellet Grill Recipe<\/strong><\/h3>\n![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0022-800x534.jpg\" "\\"Honey")
![\"Honey](\"https:\/\/datenightdoins.com\/wp-content\/uploads\/2019\/04\/DSC_0034-800x490.jpg\" "\\"Honey")
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Backyard BBQ
<\/strong>A Wood Pellet Grill Recipe<\/strong><\/h3>\nAbout our Recipes<\/h4>\n
Ken & Patti<\/span><\/p>\nCheck Out Our Cookbooks<\/a>
They are \u201cHow To BBQ Picture Books<\/h4>\nhttps:\/\/datenightdoins.com <\/a>
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Country Bob\u2019s All Purpose Sauce
www.countrybobs.com<\/a><\/h6>\nGreen Mountain Grills LLC\u00a0 800 603 3398
Email: info@greenmountaingrills.com
https:\/\/greenmountaingrills.com<\/a><\/h6>\nGrill Grates http:\/\/www.grillgrate.com\/<\/a><\/h6>\n
Smoke Daddy Pellet Pro Patriot
(847) 336-1329
https:\/\/smokedaddyinc.com\/<\/a><\/h6>\n<\/div>\n
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