Hello, I am Marie. Today, I’m gonna show you how to make smoked leg of lamb recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Smoked Leg of Lamb Recipe
Smoked Leg of Lamb is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Smoked Leg of Lamb is something that I have loved my entire life.
To get started 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 can achieve it.
The ingredients needed to make Smoked Leg of Lamb:
- Get 4 lb boneless leg of lamb
- Make ready 1 small onion, peeled
- Take 5 cloves garlic
- Make ready 4 anchovy fillets in oil
- Take 2 Bou beef bouillon cubes
- Prepare 1 Tbsp salt
- Get 1 Tbsp black pepper
- Prepare 1 tsp red pepper
- Prepare 1 tsp ground cumin
- Prepare 3 sprigs thyme
- Make ready 2 sprigs rosemary
- Make ready 2 qts frying oil
- Get 1 bunch parsley, leaves picked
- Get 1 bunch mint, leaves picked
- Take 2 springs rosemary, leaves picked
- Prepare 1 Tbsp mustard seed
- Make ready 1 Tbsp caraway seed
- Take 500 ml balsamic vinegar
- Prepare 1 Bou beef bouillon cube
- Make ready 2 Tbsp Dijon mustard
- Get 3 tsp unflavored gelatin (1 package)
- Prepare 1 lb new potatoes
- Get 2 bunches broccolini
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 t. 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.
So that’s going to wrap this up for this special dish smoked leg of lamb recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
