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Home Dish Smoked Leg of Lamb

Smoked Leg of Lamb

Name: How to cook Smoked Leg of Lamb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Smoked Leg of Lamb

I've tried this recipe sous vide and smoked. I like the smoked texture better than sous vide, which is too soft for my liking. I finish this on the grill to get that char and all the crispy bits. If you dont want to use the smoker/grill, this would easily work in an oven. A reduction of balsamic vinegar with some beef umami really step the flavor up. Frying the herbs and spices give the lamb a texture amd flavor that far surpasses typical mint jellies. This recipe is one to break out and impress a group of people. This takes roughly 5 hours from start to finish, so plan accordingly.

Ingredient

Food ration :

6 servings

Cooking time :

5 hours

4 lb

boneless leg of lamb

small onion, peeled

5 cloves

garlic

anchovy fillets in oil

Bou beef bouillon cubes

1 Tbsp

salt

1 Tbsp

black pepper

1 tsp

red pepper

1 tsp

ground cumin

3 sprigs

thyme

2 sprigs

rosemary

2 qts

frying oil

1 bunch

parsley, leaves picked

1 bunch

mint, leaves picked

2 springs

rosemary, leaves picked

1 Tbsp

mustard seed

1 Tbsp

caraway seed

500 ml

balsamic vinegar

Bou beef bouillon cube

2 Tbsp

Dijon mustard

3 tsp

unflavored gelatin (1 package)

1 lb

new potatoes

2 bunches

broccolini

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside.

* Step 4

Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours.

* Step 5

Meanwhile, prepare the herbs and spices.

* Step 6

Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds.

* Step 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.

* Step 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.

* Step 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.

* Step 10

I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first.

* Step 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.

* Step 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.

* Step 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