Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make 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.
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 in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Smoked Leg of Lamb is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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:
- Make ready boneless leg of lamb
- Get small onion, peeled
- Take garlic
- Make ready anchovy fillets in oil
- Take Bou beef bouillon cubes
- Prepare salt
- Take black pepper
- Get red pepper
- Prepare ground cumin
- Make ready thyme
- Prepare rosemary
- Make ready frying oil
- Get parsley, leaves picked
- Make ready mint, leaves picked
- Prepare rosemary, leaves picked
- Prepare mustard seed
- Take caraway seed
- Make ready balsamic vinegar
- Prepare Bou beef bouillon cube
- Take Dijon mustard
- Get unflavored gelatin (1 package)
- Make ready new potatoes
- Prepare broccolini
A leg of lamb is traditionally cooked as a roast at higher temperature, but that doesn't mean it cannot be cooked in a smoker. The bone-in lamb shoulder would be our usual go-to cut for low and slow style smoking due to it having more connective tissue and intramuscular fat than the leg. Creating the right smoked lamb leg rub for your smoked bone-in leg of lamb recipe is crucial. One wrong flavor combination can determine if the meat will be eatible or not.
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.
Creating the right smoked lamb leg rub for your smoked bone-in leg of lamb recipe is crucial. One wrong flavor combination can determine if the meat will be eatible or not. Whereas the shoulder lends itself to pulled lamb in a similar way to a pork butt, smoked lamb leg roast is begging to be cooked to a perfect medium rare/medium. Lamb is hugely popular amongst the cuisines of all continents except North America, which is a damn tragedy. Apple, oak and hickory are great choices.
So that’s going to wrap this up for this special food smoked leg of lamb recipe. Thank you very much for your time. I’m 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!
