Friday, April 13, 2012

Smoked Lamb Leg

Last year Cheyenne went out of town to visit her sister and I had my boy Rob over to roast a whole lamb leg. Well Chey is out of town again so I thought I would have some guys over and we would do another one but this time smoked on the Weber.I got this recipe out of an amazing book called "Planet Barbeque." I was nervous to do it because it involves no marinade on the lamb and a much higher cook temp then I am comfortable with. It came out surprisingly well and I was super pleased. The Charmoula sauce you'll be making adds some insane flavor to the lamb meat.

You will need....
1 Lamb leg.
1 Medium White Onion
4 Cloves of Garlic
1 1in piece of fresh Ginger
Salt and Pepper

For the Charmoula Sauce.
1 medium White Onion
3 Cloves of Garlic
1 2in piece of fresh Ginger
1/2 cup freshly chopped Cilantro
3 tbsp Paprika
2 tsp Salt
2 tsp Cumin
1 tsp Pepper
1 cup Olive Oil

You will also need your regular smoking gear. 

Step 1
Prepping the Lamb
Cut your onion in half and slice each half into three wedges. Slice each clove of garlic and the ginger into small pieces. Using a super sharp knife score each side of the lamb in a cross hatch pattern. Make the cuts about 1 in deep and about 2 in apart. Insert the onion, garlic, and ginger into the cuts pushing them down as deeply as they will go.

Step 2
Making the Charmoula
In a food processor puree the onions, garlic, and ginger. Add in the cilantro and the seasonings. Then add the olive oil and about 1 1/4 cups of water. You want the sauce to be "thick but pourable." Make sure you taste the sauce. I thought mine needed a bit more cilantro and salt but I love cilantro and salt.
In a sauce pan simmer the Charmoula for about 5 mins to bring out the flavors.

 Step 3
 Smoking the Lamb
Set up your grill for indirect heating with a large drip pan under the lamb. Preheat your grill to a good medium heat(around 350 degrees). Add your soaked wood chips and throw that big ass leg on the grill fat side up.
After 30mins start basting the Lamb with the Charmoula every 20mins. I smoked mine right at 350 for 2 hours and 15mins to an internal temp of 145. It came out perfectly. It was about medium to medium rare.
When the Lamb is done pull it off the grill and let it sit covered while you heat up the remaining Charmoula. Add the lamb drippings to the sauce and heat till it slightly thickens. Pour it over the Lamb, carve it up, and devour it!






 The newest member of our StL tribe Conor living the Primal dream.
 

2 comments:

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  2. Guess I will have to go out of town to see my sister every year now!

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