Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, smoked leg of lamb. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it's surprisingly easy to prepare. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. And most important, smoking it with a mild, fruity wood.
Smoked Leg of Lamb is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Smoked Leg of Lamb is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Prepare 4 lb boneless leg of lamb
- Prepare 1 small onion, peeled
- Take 5 cloves garlic
- Take 4 anchovy fillets in oil
- Prepare 2 Bou beef bouillon cubes
- Make ready 1 Tbsp salt
- Prepare 1 Tbsp black pepper
- Take 1 tsp red pepper
- Take 1 tsp ground cumin
- Prepare 3 sprigs thyme
- Take 2 sprigs rosemary
- Get 2 qts frying oil
- Get 1 bunch parsley, leaves picked
- Prepare 1 bunch mint, leaves picked
- Get 2 springs rosemary, leaves picked
- Make ready 1 Tbsp mustard seed
- Get 1 Tbsp caraway seed
- Prepare 500 ml balsamic vinegar
- Take 1 Bou beef bouillon cube
- Take 2 Tbsp Dijon mustard
- Take 3 tsp unflavored gelatin (1 package)
- Make ready 1 lb new potatoes
- Get 2 bunches broccolini
What's best is that you can tweak the Greek flavours and put your own favourite herb rub on the lamb! This smoked leg of lamb recipe, flavored with herbs and garlic, then smoked with smoldering twigs of rosemary is at its best when served medium-rare. No matter your mindset, smoked leg of lamb is a recipe you may really enjoy, even if you never really cared for its taste before. Leg of Lamb is a bounteous cut of meat and can weigh anywhere from five to nine pounds.
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 used a mix of Hickory and Pecan wood chunks for. Low and slow smoked leg of lamb is an easy barbecue dish pulling from old roots and knocking the flavor out of this world! Set up a taco bar and have Please read my disclosure policy. Slowly smoked leg of lamb is a true delight. This lamb barbacoa pulls from old-school traditions and flavors to create.
So that is going to wrap this up for this special food smoked leg of lamb recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
