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Before you jump to Smoked Leg of Lamb recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Huge Benefits To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to smoked leg of lamb recipe. You can cook smoked leg of lamb using 23 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to make Smoked Leg of Lamb:
- You need 4 lb boneless leg of lamb
- Provide 1 small onion, peeled
- Prepare 5 cloves garlic
- You need 4 anchovy fillets in oil
- You need 2 Bou beef bouillon cubes
- Use 1 Tbsp salt
- Get 1 Tbsp black pepper
- Prepare 1 tsp red pepper
- Provide 1 tsp ground cumin
- Use 3 sprigs thyme
- Take 2 sprigs rosemary
- Take 2 qts frying oil
- Provide 1 bunch parsley, leaves picked
- Take 1 bunch mint, leaves picked
- Provide 2 springs rosemary, leaves picked
- Get 1 Tbsp mustard seed
- Prepare 1 Tbsp caraway seed
- Get 500 ml balsamic vinegar
- Get 1 Bou beef bouillon cube
- Use 2 Tbsp Dijon mustard
- Take 3 tsp unflavored gelatin (1 package)
- Use 1 lb new potatoes
- You need 2 bunches broccolini
Instructions 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.
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