Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, smoked leg of lamb. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Place the lamb in your smoker. 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. Smoke lamb until the internal temp is at your desired temp.
Smoked Leg of Lamb is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Smoked Leg of Lamb is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook smoked leg of lamb using 23 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Smoked Leg of Lamb:
- Take 4 lb boneless leg of lamb
- Make ready 1 small onion, peeled
- Get 5 cloves garlic
- Make ready 4 anchovy fillets in oil
- Get 2 Bou beef bouillon cubes
- Take 1 Tbsp salt
- Take 1 Tbsp black pepper
- Make ready 1 tsp red pepper
- Get 1 tsp ground cumin
- Get 3 sprigs thyme
- Make ready 2 sprigs rosemary
- Get 2 qts frying oil
- Make ready 1 bunch parsley, leaves picked
- Prepare 1 bunch mint, leaves picked
- Make ready 2 springs rosemary, leaves picked
- Make ready 1 Tbsp mustard seed
- Make ready 1 Tbsp caraway seed
- Make ready 500 ml balsamic vinegar
- Take 1 Bou beef bouillon cube
- Prepare 2 Tbsp Dijon mustard
- Prepare 3 tsp unflavored gelatin (1 package)
- Prepare 1 lb new potatoes
- Take 2 bunches broccolini
Smoked Leg of Lamb 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. I recommend that you wrap it up with butcher paper, followed by aluminium foil and cover with a tea towel. Once the meat has rested, you are ready to dig in.
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.
I recommend that you wrap it up with butcher paper, followed by aluminium foil and cover with a tea towel. Once the meat has rested, you are ready to dig in. Smoked lamb leg is one delicious meat and could not be easier with this recipe. While it is possible to smoke a whole leg of lamb with the bone in, I find that smoking it boneless is far superior. Not only does it take less time smoking leg without the bone, I also do not notice much difference in flavour.
So that is going to wrap it up with this exceptional food smoked leg of lamb recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
