For this recipe, we took yet another leaf out of the Hang Fire Cook Book to make smoked lamb’s breast and lamb leg. The original recipe is meant for lamb shoulder, but hey, it’s lamb all the same! And as opposed to making their mop sauce, we decided to russle up some of their zesty chimichurri instead.
I bought the breast – a super cheap cut I might add – to make my usual lamb goujons and I was going to have another crack at the garlic and rosemary lamb’s leg recipe I used at Christmas time. But when he came home from a day out shopping with a smoker, it seemed like a way to put the meat to good use! It was also a nice experiment to see what impact smoking would have on the different cuts of meat.
As a fatty cut, the lamb’s breast was crisp and had a whopping great punch of flavour, while the leg retained a more refined smokiness within its pink juices. We served them up in slices – an impressive alternative to hot dogs!
- 1 leg of lamb/1 breast of lamb
- olive oil
- salt and pepper
- Wood chips (for the smoker)
- 1 tbsp English mustard seeds, crushed
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp ground coriander
- 1 tsp ground mixed spice
- 1 tsp salt
- 4 tbsp finely chopped flat-leaf parsley
- 4 tbsp finely chopped coriander
- 2 tbsp roughly chopped oregano
- 2 garlic cloves, finely chopped
- 1 shallot, finaly chopped
- 1 tsp chilli flakes
- 1 tsp grated lemon zest
- 0.25 tsp sea salt
- 0.25 tsp black pepper
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- juice of 0.5 lemon
How to cook
Combined the rub ingredients in a bowl – you may need to double these up if you’re doing both the breast and the leg. Trim the excess fat from the lamb’s breast, although be sure to leave some as otherwise you won’t have anything left of it! Brush the rolled-out lamb’s breast and the leg with olive oil and massage the rub all over the meats. Cover with clingfilm and put in the fridge overnight.
Take the lamb out of the fridge about half an hour before cooking so it comes to room temperature. This will help the meat to cook evenly. Fire up your smoker. Pile up your coals on a slope so you have one end that is hotter than the other. Once your coals are hot add the chips and they will start to smoke – you want the temperature to be around 180C. Sear both pieces of meat on the hotter end of the smoker before moving them down to the cooler end. It can be difficult to keep the temperature steady, so be sure to move the meat to the cooler, medium or hotter ends as it fluctuates. For those of you who don’t have the Hang Fire Cook Book, I’d recommend just looking up the basics on WikiHow. Both pieces of meat should take around 1 hr 45 – 2 hrs (for pink lamb leg).
While you’re waiting for the lamb to smoke through, get cracking on the chimichurri. Combine all the ingredients, except the oil, lemon juice and vinegar in a bowl. Then add the oil, stir through, before adding the vinegar and lemon juice. Season to taste.
Remove the lamb from the smoker and leave to rest for 10 before slicing and serving on a warmed plate.