Oak smoked rosemary and honey leg of lamb
Discussion
Had my Dad around for Sunday dinner last night so I thought I would do a bit of lamb on the smoker.
I had thought a about this recipe over the last week, not sure why but I just had a craving for lamb.
Any way here’s how it went:
I picked up a leg of lamb from the butchers and plucked quite a large amount of rosemary. The rosemary was soaked in salted water to get rid of any beasties or anything else.
I wrapped the lamb in rosemary with cotton string and tucked a few fresh bay leaves in too.
Finally I brushed a blended mixture of olive oil, oregano and honey butter over the lamb.
The smoker was fully warmed up and a foil parcel of oak chips placed on the white coals. The smoker is now sporting a new thermometer too. Not sure how accurate it is showing the actual temp but it indicates a drop in heat pretty well.
The Lamb was put on the smoker for 1 hour then turned and cooked for another hour.
While the lamb was smoking I made up some potatoes my Dad had brought round from the allotment, not sure what type they are! Anyway these were peeled, put into about ¾ inch of salted water with another ¼ inch of olive oil over that. The idea is that the water evaporates and the oil sinks down allowing it to soak into the potatoes as they cook. Also a few bay leaves threw in.
I also made a Greek yogurt; lemon zest and mint dip to be served cold to cut through the lamb.
After two hours of smoking I put the lamb on a tray wrapped in foil with the remaining honey marinade and some shallots.
Finally for the last 30 mins of cooking time I put some cubed feta and fresh vine tomatoes also from the allotment on with the potatoes with a sprinkling of sea salt.
So there it is, last night’s Sunday dinner. Sweet lamb with salty feta potatoes and a crisp lemon and mint dip.
Sorry for any bad pics and final presentation on the plate. I had a few Riojas!
I had thought a about this recipe over the last week, not sure why but I just had a craving for lamb.
Any way here’s how it went:
I picked up a leg of lamb from the butchers and plucked quite a large amount of rosemary. The rosemary was soaked in salted water to get rid of any beasties or anything else.
I wrapped the lamb in rosemary with cotton string and tucked a few fresh bay leaves in too.
Finally I brushed a blended mixture of olive oil, oregano and honey butter over the lamb.
The smoker was fully warmed up and a foil parcel of oak chips placed on the white coals. The smoker is now sporting a new thermometer too. Not sure how accurate it is showing the actual temp but it indicates a drop in heat pretty well.
The Lamb was put on the smoker for 1 hour then turned and cooked for another hour.
While the lamb was smoking I made up some potatoes my Dad had brought round from the allotment, not sure what type they are! Anyway these were peeled, put into about ¾ inch of salted water with another ¼ inch of olive oil over that. The idea is that the water evaporates and the oil sinks down allowing it to soak into the potatoes as they cook. Also a few bay leaves threw in.
I also made a Greek yogurt; lemon zest and mint dip to be served cold to cut through the lamb.
After two hours of smoking I put the lamb on a tray wrapped in foil with the remaining honey marinade and some shallots.
Finally for the last 30 mins of cooking time I put some cubed feta and fresh vine tomatoes also from the allotment on with the potatoes with a sprinkling of sea salt.
So there it is, last night’s Sunday dinner. Sweet lamb with salty feta potatoes and a crisp lemon and mint dip.
Sorry for any bad pics and final presentation on the plate. I had a few Riojas!
lepetitoeuf said:
That looks loevly 
How did the potatoes come out? I used to make a recipe which was similar, but also with lemon juice, garlic and oregano in the oil/water mix. They used to come out beautifully, except the ones that welded themselves to the pan
.
The potatoes come out well, forgot to mention I used lemon juice (two lemons). If I'm doing potatoes for a less rich meat I use chicken stock instead of the water too.How did the potatoes come out? I used to make a recipe which was similar, but also with lemon juice, garlic and oregano in the oil/water mix. They used to come out beautifully, except the ones that welded themselves to the pan
.ha, I tried to use foil to prevent welding. A few bits still got stuck to the foil but the washing was easier... so the OH told me anyway
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