Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked leg of lamb. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Although I tend to find my recipes through a number of well-known smoking books by smoking addicts, such as Smoking Meat by Will Fleischman, however, this time is the time to show you my own creation.
Smoked Leg of Lamb is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Smoked Leg of Lamb is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have smoked leg of lamb using 23 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Smoked Leg of Lamb:
- Make ready 4 lb boneless leg of lamb
- Prepare 1 small onion, peeled
- Get 5 cloves garlic
- Take 4 anchovy fillets in oil
- Prepare 2 Bou beef bouillon cubes
- Get 1 Tbsp salt
- Prepare 1 Tbsp black pepper
- Make ready 1 tsp red pepper
- Make ready 1 tsp ground cumin
- Get 3 sprigs thyme
- Prepare 2 sprigs rosemary
- Take 2 qts frying oil
- Get 1 bunch parsley, leaves picked
- Get 1 bunch mint, leaves picked
- Take 2 springs rosemary, leaves picked
- Make ready 1 Tbsp mustard seed
- Get 1 Tbsp caraway seed
- Take 500 ml balsamic vinegar
- Get 1 Bou beef bouillon cube
- Make ready 2 Tbsp Dijon mustard
- Take 3 tsp unflavored gelatin (1 package)
- Take 1 lb new potatoes
- Take 2 bunches broccolini
In a small bowl combine seasoning, rub all over leg of lamb. Add an additional pan with water in smoker to help keep moister in the smoker and the meat from drying out. My smoked leg of lamb calls for rosemary, lemon zest, garlic and olive oil. However, you can interchange the rosemary with oregano in combination with thyme.
Steps to make Smoked Leg of Lamb:
- Prepare the lamb paste by combining the onion, garlic, 2 Bou beef cubes, anchovies, rosemary, thyme, salt, black and red pepper, and cumin in a food processor or chop together on a board. Use extra anchovy oil (or olive) as necessary to form a paste.
- Open the leg of lamb, and flatten out any lumps by scoring with a knife. Rub 3/4 of the paste on the exposed leg.
- Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside.
- Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours.
- Meanwhile, prepare the herbs and spices.
- Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds.
- Increase the oil temp to 325°F and fry the spices for 3-4 minutes. I use a fine mesh strainer to keep the seeds together.
- Place the fried herbs and spices on a tray lined with paper towels to cool. They will remain crispy after they cool down. You can even store the extra in a Ziploc for several days and they will remain crispy.
- Pour the bottle of balsamic into a small pot. Add the other beef bouillon cube, gelatin, and the mustard. Bring to a boil and reduce by half until the reduction clings to the back of a wooden spoon.
- I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first.
- Place the potatoes in a small pot, cover with water and add 3 Tbsp of salt to the water. Bring to a boil and boil 15 minutes.
- On a sheet pan, prepare the broccolini. Lay the boiled potatoes out, and lightly smash with the bottom of a glass. Drizzle everything with olive oil and season with salt and pepper.
- When the lamb is almost done, prepare a bed of coals in a grill. Alternatively, when the lamb finishes cooking, remove from oven and heat the oven to 500°F
- Sear the lamb, potatoes, and broccolini for 4-6 minutes.
- Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece.
- Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction.
You will still respect the Greek Mediterranean flavours. If you are not the biggest fan of thyme, then opt for oregano on its own. Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try. None of the commercial rubs seem to create the flavors I am looking for so it is one of the rare times where I make my own which is heavy on herbs, rather than ground spices. Smoked leg of lamb is simply flavored with dried herbs to pair well with fresh vegetable side dishes.
So that is going to wrap this up with this exceptional food smoked leg of lamb recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
