"43fan" wrote:
I've never cooked a leg of lamb period... but my brother in law asked me
if I'd want to try a leg of lamb in the smoker either for Christmas Eve
or New Year's Eve... There'll be LOTS of other food, so if this doesn't
go well, it won't be a bust as far as not having anything to eat... *g*
But, lamb's on sale pretty good at a local market right now, just curious
if it's worth looking at?

Lamb, bbq "Edwin Pawlowski" [edited by Nick Cramer (sorry Ed - so shoot
me!)] From "The Barbecue Bible by Steven Raichlen. see Smoke & Spice before
making!

Capetown Lamb (from South Africa)

This recipe is simplicity itself, and it makes a pleasant switch from the
usual Iamb with mint sauce. The preparation reflects the ecumenism of the
South African kitchen. Asia is represented by the use of ginger, soy sauce
and Chinese mustard. A British influence can be seen in the Worcestershire
sauce and brown sugar. Put them together and you get an energizing jolt of
flavor-sweet, sour, and spicy---that will give you a whole new perspective
on lamb. I like to serve this lamb with equally ecumenical accompaniments:
(Tandoori-Baked Flat Breads). Persian-Style Steamed Rice, and Pineapple
Achar.

FOR THE LAMB:

1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut Into thin slivers

FOR THE GLAZE:

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste

1. If you want, butterfly and bone the lamb. Using the tip of a sharp
paring knife, make slits about an inch deep all over the surface of the
lamb, spacing them about an inch apart. Insert a sliver each of garlic and
ginger into each slit. Place the lamb in a sealable baggie and set aside
while you prepare the glaze.

2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards,
lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring
to a boil over medium heat, stirring to dissolve the sugar. Cook until
thick and syrupy, about 3 minutes, stirring frequently to prevent sticking.
Remove from the heat and taste for seasoning, adding salt and pepper as
necessary. Let cool to room temperature.

3. Pour half the cooled glaze over the lamb in the baggie, seal and roll
around to coat on all sides. Let marinate, in the refrigerator, for 3 to 8
hours (the longer the better), turning occassionally.

4. Set up the grill for smoking, placing a large drip pan in the center,
and preheat to medium.

8. If you butterflied the lamb, tie it into a roll, using butcher's twine.
When ready to cook, place the lamb on the hot grate over the drip pan and
brush with more glaze. Add fruit wood chunks or a pouch of chips to the
fire for smoke. Cover the grill and cook the lamb until done to taste, 2 to
2 1/2 hours; an instant-read meat thermometer inserted in the thickest part
of the leg (but not touching the bone) will register 145 F, 160`F for
medium. Brush the leg with glaze two or three times during cooking. If
using a charcoal grill, add 10 to 12 fresh coals per side every hour.

6. Transfer the lamb to a cutting board and brush one last time with
glaze, then let stand far 10 minutes before carving. While the lamb
stands, heat any remaining glaze to serve as a sauce with the lamb.

Serves 12

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