CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Stuffed Leg of Lamb...aren't you glad I didn't say pork?
by
Janis Tester
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 237 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Baked Pork Chops and Apples
Receta
Reviews/Comments
Close this frame
.%20If%20you%20are%20new%20to%20this%20blog%20I%20will%20tell%20you%20that%20I%20am%20crazy%20about%20these%20guys.%3C/p%3E%3Cp%3ESince%20we%20were%20smoking%20this%20leg%20of%20lamb%20in%20the%20smoker%20Dr.%20Food%20decided%20to%20throw%20in%20a%20bacon%20and%20a%20pastrami.%20We%20also%20threw%20in%20a%20turkey%20breast%20to%20smoke%20for%20lunch%20meat.%3C/p%3E%3Cp%3EThis%20pastrami%20was%20an%20experiment.%20We%20had%20bought%20a%20corned%20beef%20that%20had%20been%20in%20the%20freezer.%20We%20thawed%20it%20and%20dried%20it%20out%20a%20bit%20then%20we%20smoked%20it%20(after%20I%20rubbed%20pastrami%20magic%20stuff%20on%20it.%20Well,%20not%20really%20magic.%20Just%20some%20spices.)%20Haven't%20tasted%20it%20yet%20but%20will%20let%20you%20know%20when%20we%20do%20if%20it%20is%20any%20good.%3C/p%3E%3Cp%3ESo%20leg%20of%20lamb%20is%20rubbed%20with%20garlic%20and%20oil%20mixture.%20It%20then%20sat%20overnight.%3C/p%3E%3Cp%3EI%20was%20lucky%20enough%20to%20receive%20a%20sampler%20of%20Cypress%20Grove%20cheese.%20Man%20o%20man%20is%20it%20good.%20I%20used%20the%20Ms.%20Natural%20in%20this%20dish.%20The%20stuffing%20for%20the%20lamb%20was%20spinach,%20goat%20cheese,%20and%20pinenuts.%3C/p%3E%3Cp%3EWe%20stuffed%20the%20boneless%20leg%20of%20lamb%20and%20then%20tied%20it%20up.%20Well,%20we%20had%20a%20%22discussion%22%20how%20to%20tie%20it%20up%20and%20well...nevermind.%20It%20wasn't%20pretty.%3C/p%3E%3Cp%3EAfter%20we%20got%20it%20secured%20we%20seared%20the%20outside%20of%20it.%3C/p%3E%3Cp%3EDid%20I%20ever%20tell%20you%20I%20have%202%20cats?%20I%20actually%20do.%20This%20is%20Jasmine.%20She%20is%20old.%20She%20kills%20lots%20of%20mice%20and%20brings%20them%20to%20the%20door.%20Most%20the%20time%20she%20has%20eaten%20most%20of%20the%20mouse.%20She%20is%20really%20obnoxious%20but%20I%20love%20her.%20The%20other%20cat%20is%20not%20so%20old%20but%20she%20weighs%20100lbs%20and%20is%20really%20dirty.%20She%20annoys%20me%20too%20but%20I%20feel%20sorry%20for%20her.%20Dr.%20Food%20is%20nice%20to%20both%20of%20them%20even%20though%20they%20annoy%20him%20too.%20Ok,%20I%20got%20off%20the%20subject%20again.%3C/p%3E%3Cp%3ESo%20the%20smoker%20is%20loaded.%20From%20the%20looks%20of%20that%20photo%20so%20was%20I...%20but%20I%20wasn't.%3C/p%3E%3Cp%3EFast%20forward...%3C/p%3E%3Cp%3EBacon%20out%20of%20the%20chamber!%3C/p%3E%3Cp%3EUm...this%20is%20either%20the%20pastrami%20or%20the%20lamb.%20Meat%20is%20meat%20and%20I%20don't%20know%20which%20one%20this%20was.%20Hey,%20this%20blog%20is%20free%20don't%20complain.%20You%20get%20what%20you%20pay%20for.%20You%20are%20stuck%20with%20my%20memory.%3C/p%3E%3Cp%3EHere%20is%20the%20stuffed%20lamb.%20I%20know%20this%20for%20sure%20on%20this%20one.%20That%20is%20corn%20(har%20har).%3C/p%3E%3Cp%3EDr.%20Food%20quit%20rolling%20your%20eyes.%20I%20know%20you%20are%20reading%20this%20and%20rolling%20your%20eyes%20at%20me%20because%20you%20think%20I%20ramble%20and%20don't%20make%20sense%20and%20that%20the%20people%20reading%20this%20won't%20know%20what%20the%20hell%20I%20am%20talking%20about.%20YOU%20married%20me%20didn't%20you?%20See?%20I%20make%20sense.%3C/p%3E%3Cp%3ELuscious%20Leg%20of%20Lamb%3C/p%3E%3Cp%3EFrom:%20Smoke%20&%20Spice,%20by%20C.A.%20Jamison%20&%20B.%20Jamison%3C/p%3E%3Cp%3ELUSCIOUS%20PASTE%3C/p%3E%3Cp%3EServes%206%20to%208%3C/p%3E%3Cp%3EThe%20night%20before%20you%20plan%20to%20barbecue,%20prepare%20the%20paste.%20With%20a%20mortar%20and%20pestle,%20or%20in%20a%20mini-food%20processor,%20crush%20or%20mince%20the%20garlic%20with%20the%20salt.%20Add%20the%20olive%20oil%20in%20a%20stream%20until%20a%20thick%20paste%20forms.%20Rub%20the%20paste%20very%20lightly%20over%20the%20lamb.%20Place%20the%20lamb%20in%20a%20plastic%20bag%20and%20refrigerate%20it%20overnight.%3C/p%3E%3Cp%3EPrepare%20the%20smoker%20for%20barbecuing,%20bringing%20the%20temperature%20to%20200%20degrees%20F.%3C/p%3E%3Cp%3ERemove%20the%20meat%20from%20the%20refrigerator%20and%20let%20it%20sit%20at%20room%20temperature%20for%20about%2030%20minutes.%3C/p%3E%3Cp%3ETo%20make%20the%20filling,%20warm%20the%20oil%20over%20medium%20heat%20in%20a%20small%20skillet.%20Add%20the%20onions%20and%20garlic%20and%20saut%C3%A9%20until%20softened.%20Add%20the%20pine%20nuts%20and%20continue%20to%20cook%20for%20another%20minute%20or%20two.%20Spoon%20the%20mixture%20into%20a%20bowl.%20Add%20the%20spinach,%20cheese,%20parsley,%20currants,%20and%20the%20anchovy%20paste,%20and%20blend%20well.%20Spread%20the%20filling%20evenly%20over%20the%20lamb.%20Roll%20the%20meat%20up%20snugly%20from%20one%20of%20the%20long%20sides.%20totally%20enclosing%20the%20filling.%20Tie%20as%20needed%20with%20kitchen%20twine%20to%20secure.%3C/p%3E%3Cp%3EIf%20you%20plan%20to%20baste%20the%20meat%20mix%20together%20the%20mop%20ingredients%20in%20a%20sauce-pan%20and%20warm%20the%20mixture%20over%20low%20heat.%20[Note:%20we%20mopped.]%3C/p%3E%3Cp%3EWarm%20a%20heavy%20skillet%20over%20high%20heat%20and%20sear%20the%20lamb%20quickly%20on%20all%20sides.%20Transfer%20the%20lamb%20to%20the%20smoker.%20Cook%20for%2035%20to%2040%20minutes%20per%20pound,%20until%20the%20internal%20temperature%20o%20fhte%20meat%20is%20145%20degrees%20F,%20rare%20to%20medium-rare.%20Baste%20the%20meat%20with%20the%20mop%20after%2030%20and%2060%20minutes%20in%20a%20wood-burning%20pit,%20or%20as%20appropriate%20for%20your%20style%20of%20smoker.%3C/p%3E%3Cp%3ERemove%20the%20lamb%20from%20the%20smoker%20and%20let%20it%20sit%20for%2010%20minutes.%20Slice%20the%20lamb%20and%20serve%20it%20warm.%3C/p%3E){kind=link}