Another easy recipe that tastes like you spent hours preparing. It has the texture of a prime rib and you loose the heavy game taste when smoking.
Take a good sized boneless leg of lamb and bring to room temperature. It will generally come with a elasticized net. Remove the wrap and retain. Spread out the lamb like you were going to butterfly it. But, you're not going to butterfly. Remove all fat from the lamb. Especially the outside layer and also any fat from the inside. Removing the fat will help to remove the wild taste from the lamb.
Put the lamb back into original oval shape. Spray lamb roast with a coconut oil on all sides. Then apply Barbarians Steakhouse Seasoning. I buy it from the Barbarians Restaurant in Canada. They will sell it in various quantities. I just checked and you can google it and it came up on Amazon. Yeah!! Liberally apply the seasoning on all sides and press into the meat. If you do not have the seasoning then combine the spices listed above at about 1/2 teaspoon each and then spread over the meat. I've just guessed at the amounts but it should work. Place the elastiziced net back over the roast after applying the seasoning and oil.
Place in smoker at 250 degrees along with Cherry wood chips or Cherry wood wedge. We have an electric Smokehouse Smoker so you don't have to watch it. Insert a temperature thermometer in the meat. You want to smoke until the meat reached 110-120 degrees. Keep it on the lower side if you are doing a dinner party where guest might arrive late. At around 110-115, reduce the smoker to 140 degrees. Total smoke time will take around 2 - 2.5 hours. Release the heat from the smoker when the desire temperature is reached by opening the door and then reseal it. You may have to do this a few times. Watch the thermometer! If the meat reaches 130 - 135 then turn off the smoker and let the meat rest until close to dinner time. It's a game of checking the temperature and turning the smoker back on/off to retain the right heat so the roast does not over cook.
Remove from smoker around 15 - 30 minutes before serving. Wrap in foil and let rest for 15 minutes or so until ready to carve. Remove the elasticized net again and carve into about 1" slices. Place in heated serving dish and enjoy.
If you don't have a smoker, use your oven and follow the same directions for temperature and time. It won't have the smoke taste but should still be yummy.
What I like about a main course like this is you can let it cook while you prepare the other courses. No stress!
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 286 | ||
Calories from Fat: 177 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 91.2mg | 28 % | |
Sodium 182.9mg | 6 % | |
Potassium 355.2mg | 9 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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