Easiest Way to Make Yum-Yum Smoked Leg of Lamb

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Before you jump to Smoked Leg of Lamb recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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You will find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it's easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to smoked leg of lamb recipe. To make smoked leg of lamb you need 23 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Smoked Leg of Lamb:

1. Prepare 4 lb of boneless leg of lamb.
2. Take 1 of small onion, peeled.
3. Use 5 cloves of garlic.
4. Provide 4 of anchovy fillets in oil.
5. Take 2 of Bou beef bouillon cubes.
6. Prepare 1 Tbsp of salt.
7. Provide 1 Tbsp of black pepper.
8. Use 1 tsp of red pepper.
9. Prepare 1 tsp of ground cumin.
10. Use 3 sprigs of thyme.
11. You need 2 sprigs of rosemary.
12. Provide 2 qts of frying oil.
13. Prepare 1 bunch of parsley, leaves picked.
14. You need 1 bunch of mint, leaves picked.
15. Take 2 springs of rosemary, leaves picked.
16. Take 1 Tbsp of mustard seed.
17. Prepare 1 Tbsp of caraway seed.
18. Take 500 ml of balsamic vinegar.
19. You need 1 of Bou beef bouillon cube.
20. Use 2 Tbsp of Dijon mustard.
21. Prepare 3 tsp of unflavored gelatin (1 package).
22. Use 1 lb of new potatoes.
23. Use 2 bunches of broccolini.

Instructions to make Smoked Leg of Lamb:

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..

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