Smokin Monkey Posted July 28, 2017 Share Posted July 28, 2017 Butterflied Leg Of Lamb Ingridients 1 Leg Of Lamb Marinade Zest of 1/2 Lemon 1 Tsp Coriander Seeds 1 Tsp Fennel Seeds 1 TSP Chopped Garlic 1 Tsp Salt 5 Whole Black Pepper Corns 2 Sprigs of Rosemary Chopped Enough Olive Oil to bind Marinate Directions Using a sharp knife, remove the bone from the Leg Of Lamb. Remove any excess fat and sinuses. Add all ingredients except Rosemary and Olive oil, to a Pestle & Mortar and grind to make a paste. Add the Rosemary and Olive Oil and mix in. Apply marinade to Lamb and massage all over. Cover and refrigerate over night. Set smoker up for indirect cooking, set to run around 125'C with your favorite wood. This is a personal preference, I cook my Lamb to well done and all the fatty parts are crispy, as I do not like chewy fat. Whole Leg Of lamb Bone removed Ingredients for the Marinade Marinade Marinade rubbed on to the lamb In the Smoker Crisping the fat over hot coals resting before carving ready to serve Back to The Smokin Monkey Cook Book 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 15, 2018 Share Posted July 15, 2018 Magical. Love lamb. Looking forward to this 1 Quote Link to comment Share on other sites More sharing options...
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