Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked leg of lamb. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Smoked Leg of Lamb is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Smoked Leg of Lamb is something that I’ve loved my whole life. They’re fine and they look wonderful.
Our Lamb Is Raised On Grass & Local Grains, Giving It A Mild, Earthy Flavor. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it's surprisingly easy to prepare.
To get started with this recipe, we have to first prepare a few ingredients. You can cook smoked leg of lamb using 23 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Leg of Lamb:
- Prepare 4 lb boneless leg of lamb
- Take 1 small onion, peeled
- Make ready 5 cloves garlic
- Prepare 4 anchovy fillets in oil
- Prepare 2 Bou beef bouillon cubes
- Take 1 Tbsp salt
- Make ready 1 Tbsp black pepper
- Get 1 tsp red pepper
- Make ready 1 tsp ground cumin
- Get 3 sprigs thyme
- Get 2 sprigs rosemary
- Take 2 qts frying oil
- Get 1 bunch parsley, leaves picked
- Make ready 1 bunch mint, leaves picked
- Get 2 springs rosemary, leaves picked
- Make ready 1 Tbsp mustard seed
- Get 1 Tbsp caraway seed
- Take 500 ml balsamic vinegar
- Make ready 1 Bou beef bouillon cube
- Get 2 Tbsp Dijon mustard
- Get 3 tsp unflavored gelatin (1 package)
- Make ready 1 lb new potatoes
- Prepare 2 bunches broccolini
However, you can interchange the rosemary with oregano in combination with thyme. You will still respect the Greek Mediterranean flavours. If you are not the biggest fan of thyme, then opt for oregano on its own. After lamb has marinated in dressing remove from airtight container.
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.
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. 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’s going to wrap this up for this special food smoked leg of lamb recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
