Smoked Leg Of Lamb Recipe by Lance Wilson
Cooking Instructions 5 hours 1 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. 2 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. 3 Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside. 4 Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours. 5 Meanwhile, prepare the herbs and spices. 6 Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds. 7 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. 8 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. 9 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. 10 I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first. 11 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. 12 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. 13 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 14 Sear the lamb, potatoes, and broccolini for 4-6 minutes. 15 Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece. 16 Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction. 1 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. 1 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. 2 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. 2 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. 3 Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside. 3 Roll the leg back up, and truss with butcher's twine. Rub the remaining 1/4 of the paste on the outside. 4 Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours. 4 Prepare your smoker (or oven) to 275 °F. Cook the lamb until 130°F in the center. About 3-3.5 hours. 5 Meanwhile, prepare the herbs and spices. 5 Meanwhile, prepare the herbs and spices. 6 Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds. 6 Heat 2 qts of oil for frying to 300°F. Fry the parsley, mint, and rosemary for 60 seconds. 7 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. 7 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. 8 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. 8 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. 9 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. 9 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. 10 I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first. 10 I like to pour the reduction into a squirt bottle and keep it for other dishes. Just reheat in the microwave first. 11 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. 11 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. 12 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. 12 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. 13 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 13 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 14 Sear the lamb, potatoes, and broccolini for 4-6 minutes. 14 Sear the lamb, potatoes, and broccolini for 4-6 minutes. 15 Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece. 15 Remove and plate on a platter if desired. Sprinkle the fried herbs and spices on top for a table show piece. 16 Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction. 16 Plate with a slice of lamb, the potatoes, and broccolini, and drizzle with the balsamic reduction. 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