Brined & Smoked Leg of Lamb

Brined & Smoked Leg of Lamb

INGREDIENTS

  • 1 Belcampo leg of lamb
  • 2 quarts water
  • 1/2 cup salt (coarse)
  • 1/2 cup brown sugar
  • 1 lemon (sliced)
  • Half a bunch of flat leaf Italian parsley
  • 2 scallions
  • ½ cup Extra Virgin Olive oil
  • Juice of one lemon
  • 1 teaspoon chilli flake
  • 1 tablespoon cumin
  • 1 tablespoon coconut or brown sugar

STEP-BY-STEP

  • 1. Brine leg of lamb for 4 to 24 hours in 2 quarts water, salt brown sugar & lemons
  • 2. Remove from brine and preheat smoker or oven to 250Toss the poached greens and peas with the red onion shavings, the chopped poached chicken and dress with olive oil, fresh lemon to taste, and salt.
  • 3. Pat leg of lamb dry and prepare rub by blending parsley, scallions, olive oil, lemon juice, chili flakes, cumin & coconut or brown sugar in a Cuisinart or with a blender. You should rend up with a rough paste. 
  • 4. Rub the rough paste into the leg of lamb 
  • 5. Smoke or bake at 250 for 2-3 hours until an internal read thermometer registers a temperature of 140-145.
  • 6. If you are baking (or smoking in a Traeger) and would like a crust on the leg of lamb, remove the lamb from the oven at 135-140 internal temp and increase oven temp to 450. Place back in the oven for 5 mins until crust is deep rich brown.