Tender and flavorful smoked lamb served with roasted potatoes, lemon butter carrots, minted snow peas and homemade gravy.
Course Main Course
Cuisine Australian
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Resting Time 10 minutesminutes
Total Time 4 hourshours25 minutesminutes
Servings 10
Calories 620kcal
Author Dean "Schuey" Schumann
Ingredients
16lbleg of lamb
2tbspolive oil
Lamb seasoning:
3partssalt flakes
2partslemon pepper
1partdried rosemary
1partdried oregano
1partgarlic granules
1partonion flakes
Butter and herb Hasselback potatoes:
20medium to large potatoes
10tbspmelted butter melted
3tbspfresh chiveschopped
salt and pepper to taste
Steamed honey and lemon carrots:
10large carrots
1.5tbspbutter
3tsphoney
salt and pepper to taste
Minted snow peas:
5cupsnow peas
1.5tbspbutter
3tbspfresh mint leaveschopped
salt and pepper to taste
Homemade gravy:
2medium onionspeeled and sliced
2cupschicken stock
1cupwhite wine
2tbspbutter
2tbspall purpose flour
salt and pepper to taste
Instructions
For the Lamb:
Set up Smoker to smoke at 250°F.
Add some cherry wood for smoke.
Mix all the seasoning ingredients together.
Lightly oil the lamb and coat heavily with seasoning.
Smoke for 4 hours until internal temp of 150°F is reached.
Rest for 10 minutes.
Slice and serve.
Herb and butter Hasselback potatoes:
Preheat the oven to 425°F.
Wash and dry the potatoes and cut slices around ⅛ to ¼ apart.
Place the potatoes on a baking dish and brush with melted butter, then season with salt and pepper.
Place potatoes into the oven for 30 minutes.
After 30 minutes, give the potatoes another brush with butter.
Put potatoes back into the oven for another 30 minutes.
Once potatoes have softened, take them out of the oven and sprinkle with freshly chopped chives.
Steamed Honey and Lemon Carrots:
Boil some water in the bottom of a steamer, adding some lemon juice to the water.
Peel and top and tail the carrots, then chop into even pieces of roughly 1 ½ inches to 2 inches long. Next slice in half lengthways and slice into strips roughly a quarter of an inch thick.
Place into a steamer for 10 minutes. Cooking time may differ depending on how many carrots you have in your steamer.
Drain water and put into a bowl, add butter, honey and salt and pepper and toss until butter is all melted and all carrots are covered.
Minted Snow Peas:
Remove the stems and spines off each snow pea and add to the steamer for 4 minutes.
Once steamed, place in a bowl and add butter, freshly chopped mint leaves, salt and pepper and toss.
Homemade Gravy:
Add the onions to a frypan on medium heat and cook until softened.
Add the chicken or vegetable stock along with some white wine.
Bring to the boil and then simmer until it reduces by about a third.
In another pan, melt some butter and add some all purpose flour and whisk. When the color changes to a nutty look, add this to the gravy mixture to help thicken.
Taste and season with salt and pepper accordingly.
Strain contents and serve.
To Serve:
Serve lamb with roasted and grilled vegetables or thinly slice and have it in tacos.