Smoked Leg of Lamb
Smoked Leg of Lamb

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, smoked leg of lamb. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Place the lamb in your smoker. Mix the garlic, lemon zest and juice, rosemary, salt, pepper and olive oil in a bowl. Rub the mixture all over the lamb and place the meat in the smoker. In a small bowl combine seasoning, rub all over leg of lamb.

Smoked Leg of Lamb is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Smoked Leg of Lamb is something which I have loved my entire life.

To begin with this particular 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 that.

The ingredients needed to make Smoked Leg of Lamb:
  1. Prepare 4 lb boneless leg of lamb
  2. Make ready 1 small onion, peeled
  3. Prepare 5 cloves garlic
  4. Prepare 4 anchovy fillets in oil
  5. Get 2 Bou beef bouillon cubes
  6. Prepare 1 Tbsp salt
  7. Make ready 1 Tbsp black pepper
  8. Prepare 1 tsp red pepper
  9. Take 1 tsp ground cumin
  10. Get 3 sprigs thyme
  11. Prepare 2 sprigs rosemary
  12. Prepare 2 qts frying oil
  13. Take 1 bunch parsley, leaves picked
  14. Make ready 1 bunch mint, leaves picked
  15. Take 2 springs rosemary, leaves picked
  16. Make ready 1 Tbsp mustard seed
  17. Get 1 Tbsp caraway seed
  18. Make ready 500 ml balsamic vinegar
  19. Get 1 Bou beef bouillon cube
  20. Take 2 Tbsp Dijon mustard
  21. Prepare 3 tsp unflavored gelatin (1 package)
  22. Get 1 lb new potatoes
  23. Get 2 bunches broccolini

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. Slice using full, long, even strokes all the way to the cutting board letting each piece fall on the previous one. 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.

Instructions to make Smoked Leg of Lamb:
  1. 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.
  2. 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.
  3. Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside.
  4. Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours.
  5. Meanwhile, prepare the herbs and spices.
  6. Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds.
  7. 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.
  8. 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.
  9. 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.
  10. I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first.
  11. 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.
  12. 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.
  13. 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
  14. Sear the lamb, potatoes, and broccolini for 4-6 minutes.
  15. Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece.
  16. Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction.

Slice using full, long, even strokes all the way to the cutting board letting each piece fall on the previous one. 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. Place the lamb directly on the smoker rack.

So that is going to wrap this up for this exceptional food smoked leg of lamb recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!