wrote in message
...
"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

On leg of lamb?? Anchovy taste on lamb????

1/4 cup soy sauce

Ugh!

1/4 cup firmly packed brown sugar

Please God, no.

3 tablespoons Dijon mustard

This will help hide the taste of any lamb.

2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard

As will this
..
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

With all the above, the lamb flavor will be gone.

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,

Much too high for rare lamb

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.

Nick.


As I said in another post, if you bone it and tie it up you'll end up with
something much drier, and less well tasting of rare lamb. If you don't like
rare lamb, you're better off doing something like this with the lamb
shoulder or shank, and at a lot less cost.

Cheers,

Kent