How to Prepare Yummy Smoked Leg of Lamb

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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. A smoked leg of lamb is a delicacy that is both enjoyable and easy to prepare.

Use boneless leg of lamb.
You need to prepare small onion, peeled.
Provide garlic.
You need anchovy fillets in oil.
You need to prepare Bou beef bouillon cubes.
You need to prepare salt.
Use black pepper.
Prepare red pepper.
Prepare ground cumin.
You need thyme.
Provide rosemary.
Use frying oil.
Provide parsley, leaves picked.
Prepare mint, leaves picked.
Provide rosemary, leaves picked.
Provide mustard seed.
You need to prepare caraway seed.
You need to prepare balsamic vinegar.
Use Bou beef bouillon cube.
Provide Dijon mustard.
You need unflavored gelatin (1 package).
You need new potatoes.
Use broccolini.

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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..

How many minutes per pound does lamb get smoked for? Leg of Lamb is a bounteous cut of meat and can weigh anywhere from five to nine pounds. 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.

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