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Butterflied Leg Of Lamb


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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.

 

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Whole Leg Of lamb

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Bone removed

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Ingredients for the Marinade

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Marinade

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Marinade rubbed on to the lamb

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In the Smoker

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Crisping the fat over hot coals

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resting before carving

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ready to serve 

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Back to The Smokin Monkey Cook Book

 

 

 

 

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