• roastnready1 4-pound boneless leg of lamb
    3-4 cloves garlic, minced
    1/2 cup fresh parsley, chopped
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon dried herbes de provence
    zest of 1 lemon
    juice of 1 lemon (scant 1/4 cup)
    1 teaspoon REAL balsamic vinegar*
    1 tablespoon olive oil
    1 celery stalk, chopped
    1 carrot, chopped
    1 onion, half diced, half sliced

    Combine the garlic through the vinegar in a small mixing bowl.  Mix well to combine.

    Smear the mixture all over the leg of lamb, working it into the inside of the leg as well.  If your leg comes wrapped in netting, gently move the netting out of the way to get to the interior of the roll.  Replace the netting before rubbing the outside.  Rub any remaining mixture all over the outside of the lamb.  Let rest for 1 hour at room temperature.

    At this point, the lamb can be refrigerated for several hours until needed.

    Preheat oven to 425ºF.  Drizzle the lamb with the olive oil.  Combine the celery, carrot and onion and scatter in the pan around the lamb.  Pop in the oven and roast for 30 minutes.

    Reduce the temperature to 350ºF and roast for another hour.   After the hour has passed, check you lamb.  If it has a button, if it hasn’t popped, it will need more cook time.  If it doesn’t have a button, use a thermometer.  You are looking for 155ºF for a medium well roast.  If more cook time is needed, bump up the temperature to 375ºF to give a nice crust to the exterior of the lamb.

    Allow the lamb to rest for at least five minutes before slicing.  Serve immediately or, it can also be served at room temperature.

    *If you don’t have a really good balsamic vinegar, leave it out, rather than use an inferior product.

  • from Sublime Smoke by Cheryl and Bill Jamison

    Serves 8 or more

    1/2 medium onion, chunked
    1 whole head of garlic, peeled
    3 tablespoons fresh lemon juice
    2 teaspoons lemon zest
    2 tablespoons paprika
    1 tablespoon ground cumin
    1 by 1 inch chunk of fresh ginger, peeled
    2 teaspoons coarse salt
    2 teaspoons coarse-ground black pepper
    6 tablespoons olive oil
    5 to 6 pound leg of lamb, boned and tied

    The night before you plan to smoke the lamb, prepare the paste. In a food processor, combine all of the ingredients except the oil and the lamb, and process to combine.  With the processor running, pour in the oil and continue processing until a paste forms.

    Spread the lamb generously with the paste, inside and out.  Place the lamb in a plastic bag and refrigerate it overnight.

    *Alternatively, this works fantastic if you freeze it at this point for later cooking.

    Bring your smoker to the appropriate cooking temperature.  Remove the meat from the refrigerator and let it sit at room temperature for 45 minutes.

    Transfer the lamb to the smoker.  Cook the lamb until the internal temperature of the meat is 150ºF, or medium-rare, about 30 minutes per pound at a cooking temperature of 225º to 250ºF.

    Remove the lamb from the smoker and let it sit for 10 minutes.  Slice the lamb and serve it warm or chilled, with a squeeze of lemon juice, a drizzle of olive oil, and a generous sprinkling of paprika and mint.

    Technique Tip:  Lamb taste best when it’s lightly smoked, so go easy on the amount of wood you use. If you are cooking a leg of lamb or other large cut in a log-burning pit, wrap the meat in foil after the first hour.

    **We used a boneless, 3-pound leg of lamb.  Andy untied it and we smeared the paste on it, then placed it in the freezer.  When we needed it, we placed it in the fridge overnight to thaw, and then finished the thawing for 2 hours on the counter.  He smoked it by putting it on the charcoal grill over indirect heat, and used maple to lightly smoke it. Our lamb was done in 1 1/2 hours, but next time he will take it off when the thermometer registers 145ºF, as we found the lamb lost all it’s pink color when cooked to 150º- likely because we left it untied.

About The Recipe Trove

December 2017
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