I’ve just realised there is a shocking lack of lamb in my list of ingredients in these recipes. Isn’t this one of the most traditional Australian BBQ meats?
To make up for that, here is an extremely technical and complicated lamb roast recipe. I jest, it was actually very easy to cook but I pulled in a few tricks.
- Boneless leg of lamb
- Chicken stock
- Smoked garlic
- Brown sugar
- Olive oil
- Smoked paprika
- Raclette (Cheese)
- I’ve just been reading up on and learning about injection meat with an infusion to add some moisture and flavour into the meat itself. Usually the rubs and smoking don’t penetrate to the interior. Here I boiled the garlic, chicken stock, chilli and rosemary in a mix of butter and chicken stock and a bit of water. The idea here is to get the flavour into the liquid which can then be strained and injected into the lamb for flavour.
- The only problem with using a boneless leg of lamb is that the injection sends liquid everywhere. There’s holes in the meat already! So be ready for a bit of a mess.
- Once injected, and dried, the lamb was rubbed with a paste made from the Rosemary, garlic, salt, brown sugar and olive oil. This is a fairly pungent mix which adds a good flavour to the outside of the meat.
- The smoker was fired up to a high temperature of 359 – 400F. I was chasing a higher temperature cook rather than the low temperatures used in conventional smoking. I used a few pieces of apple and cherry wood during the cooking process for flavour.
- The total cooking time was about 2 hours or until the interior of the lamb reached 140F.
- While the lamb was cooking there was time to dice the vegetables and roast in the oven. Towards the end of the cooking process some Raclette and Parmesan cheese was grated over the vegetables.
- A quick gravy was made from the drippings from the lamb as it was allowed to rest.
- One of the better roasts I have made, will definitely be doing this again.