LEG OF LAMB Apr 18 Written By Leena Ahmed https://www.youtube.com/watch?v=ctMFEdTv7lE PrintLEG OF LAMBYield 8-10Prep time15 MinCook time6 HourTotal time6 H & 15 MIngredients5-7lb leg of lamb, trimmed of silver skin3 Tbsp kosher saltMarinade½ cup olive oil1 tsp fresh rosemary, finely chopped1 tsp fresh thyme, finely chopped2 garlic cloves, ,minced or pressed through a garlic press1 tsp worcestershire sauce1 cup yogurt½ tsp garlic powder½ tsp cumin½ tsp chili powder¼ tsp turmeric¼ tsp cinnamon¼ tsp allspice¼ tsp cardamom¼ tsp black pepper1 Tbsp lemon juice or red wine vinegarTo finish:1 1/2 cups water½ cup balsamic vinegar3 cloves garlicHandful of fresh parsley2-3 sprigs of fresh thyme2 bay leaves1 cinnamon stickInstructionsSet the leg of lamb on a large sheet tray or cutting board. With a sharp knife, score the leg meat in straight lines lengthwise then straight lines cross-wise to create a grid pattern and grooves to catch the marinade. Season the whole thing, both sides, generously with kosher salt and set aside.In a medium sized mixing bowl, combine all the ingredients for the marinade and whisk together until smooth. Lather the marinade all over the leg of lamb, massaging it into the grooves and cut portions. Cover the whole tray with the marinated leg and let sit in the fridge for 1-2 days, or at least overnight.Set up your smoker to 250F. If using one, place a probe meat thermometer into the thickest part of the leg, and place the leg of lamb directly into the smoker on the grates. Smoke the meat for about 5 hours, until the internal temperature reaches 155F.Remove the leg of lamb from the smoker and place into a large roasting pan. Add in the water and balsamic, garlic, herbs and cinnamon stick. Cover the whole thing tightly with foil and place into a 350F oven, or raise the temperature of the smoker to 350F and return to the smoker.Cook for about 45 min-1 hour until the internal temperature reaches 200F. Remove from the oven and let rest for at least 15 minutes and serve. The meat should fall apart and be juicy and succulent.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthytechniqueramadanmeat Leena Ahmed
LEG OF LAMB Apr 18 Written By Leena Ahmed https://www.youtube.com/watch?v=ctMFEdTv7lE PrintLEG OF LAMBYield 8-10Prep time15 MinCook time6 HourTotal time6 H & 15 MIngredients5-7lb leg of lamb, trimmed of silver skin3 Tbsp kosher saltMarinade½ cup olive oil1 tsp fresh rosemary, finely chopped1 tsp fresh thyme, finely chopped2 garlic cloves, ,minced or pressed through a garlic press1 tsp worcestershire sauce1 cup yogurt½ tsp garlic powder½ tsp cumin½ tsp chili powder¼ tsp turmeric¼ tsp cinnamon¼ tsp allspice¼ tsp cardamom¼ tsp black pepper1 Tbsp lemon juice or red wine vinegarTo finish:1 1/2 cups water½ cup balsamic vinegar3 cloves garlicHandful of fresh parsley2-3 sprigs of fresh thyme2 bay leaves1 cinnamon stickInstructionsSet the leg of lamb on a large sheet tray or cutting board. With a sharp knife, score the leg meat in straight lines lengthwise then straight lines cross-wise to create a grid pattern and grooves to catch the marinade. Season the whole thing, both sides, generously with kosher salt and set aside.In a medium sized mixing bowl, combine all the ingredients for the marinade and whisk together until smooth. Lather the marinade all over the leg of lamb, massaging it into the grooves and cut portions. Cover the whole tray with the marinated leg and let sit in the fridge for 1-2 days, or at least overnight.Set up your smoker to 250F. If using one, place a probe meat thermometer into the thickest part of the leg, and place the leg of lamb directly into the smoker on the grates. Smoke the meat for about 5 hours, until the internal temperature reaches 155F.Remove the leg of lamb from the smoker and place into a large roasting pan. Add in the water and balsamic, garlic, herbs and cinnamon stick. Cover the whole thing tightly with foil and place into a 350F oven, or raise the temperature of the smoker to 350F and return to the smoker.Cook for about 45 min-1 hour until the internal temperature reaches 200F. Remove from the oven and let rest for at least 15 minutes and serve. The meat should fall apart and be juicy and succulent.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthytechniqueramadanmeat Leena Ahmed
