Smoked Leg of Lamb. Although I tend to find my recipes through a number of well-known smoking books by smoking addicts, such as Smoking Meat by Will Fleischman, however, this time is the time to show you my own creation. Creating the right smoked lamb leg rub for your smoked bone-in leg of lamb recipe is crucial. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it's surprisingly easy to prepare.
My smoked leg of lamb calls for rosemary, lemon zest, garlic and olive oil. However, you can interchange the rosemary with oregano in combination with thyme. You will still respect the Greek Mediterranean flavours. You can have Smoked Leg of Lamb using 23 ingredients and 16 steps. Here is how you cook it.
Ingredients of Smoked Leg of Lamb
- It’s 4 lb of boneless leg of lamb.
- Prepare 1 of small onion, peeled.
- Prepare 5 cloves of garlic.
- You need 4 of anchovy fillets in oil.
- Prepare 2 of Bou beef bouillon cubes.
- Prepare 1 Tbsp of salt.
- Prepare 1 Tbsp of black pepper.
- You need 1 tsp of red pepper.
- Prepare 1 tsp of ground cumin.
- It’s 3 sprigs of thyme.
- You need 2 sprigs of rosemary.
- Prepare 2 qts of frying oil.
- It’s 1 bunch of parsley, leaves picked.
- Prepare 1 bunch of mint, leaves picked.
- You need 2 springs of rosemary, leaves picked.
- It’s 1 Tbsp of mustard seed.
- You need 1 Tbsp of caraway seed.
- It’s 500 ml of balsamic vinegar.
- You need 1 of Bou beef bouillon cube.
- You need 2 Tbsp of Dijon mustard.
- Prepare 3 tsp of unflavored gelatin (1 package).
- It’s 1 lb of new potatoes.
- Prepare 2 bunches of broccolini.
If you are not the biggest fan of thyme, then opt for oregano on its own. After lamb has marinated in dressing remove from airtight container. 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.
Smoked Leg of Lamb step by step
- 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..
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. If your boneless leg of lamb had been tied, remove its bindings so it's easier to marinate. After it's been marinated, tie it back together and season its exterior with a bit of herb-rich dry rub. Trim excess hard fat off Lamb.