Lamb Recipes

Cookshack Smoked Leg of Lamb

Cookshack — Wed, 02 Jan 2008 17:01:14 GMT

6 lb. bone-in leg of lamb

Clean, trim, and dry lamb. Salt lightly.

Load legs 1 per grill in Cookshack Series 100 smoker. Position legs so that they do not touch the sides of the oven. Close and latch the smoker's door.

Smoke-cook at 180F for 8 hours. When the lamb is done, remove from the oven and cool at room temperature for 30 minutes. Wrap and refrigerate.

Reheat in Cookshack oven at 180F for 2 hours.

Recommended wood: Hickory

Maple Smoked Lamb Shanks with Whiskey Onion Marmalade

Cookshack — Wed, 02 Jan 2008 17:00:00 GMT

12 medium lamb shanks

For Marinade

4 ounces whiskey
16 ounces red wine
1 Tablespoons garlic
2 Tablespoons rosemary
2 Tablespoons black pepper
2 Tablespoons Salt

Combine ingredients and marinate lamb shanks for 24 hours. Smoke with maple wood at 225F for 4 hours, or until tender.

For Whiskey Onion Marmalade

3 pounds sliced onions
¼ cup butter
2 Tablespoons black pepper
½ cup whiskey
Salt to taste

For Whiskey Onion Marmalade
Saute the onions in the butter until soft. Season with black pepper. Add the whiskey and simmer for 14 minutes.

Smoked Boneless Leg of Lamb

Frank Terranova — Wed, 02 Jan 2008 16:59:27 GMT

4 lb. leg of lamb, trimmed
½ cup coriander, chopped
2 stalks lemon grass, chopped
4 cloves garlic, chopped
3 tbsp. soy sauce
1 lime, juice and zest minced
1 tsp. sugar
3 tbsp. olive oil

WOOD

2 oz. hickory

PROCEDURE
Preheat the smoker to 275°F.

Prepare the lamb by opening it up like a book (butterfly).

In a bowl, mix the herbs with the remaining ingredients and blend well.

Rub the lamb all over, cover it with plastic wrap and refrigerate overnight.

When the smoker is preheated, place it on a rack, fat side up and smoke-cook for 1½ hours or to an internal temperature of 140°F.

Let rest for 10 minutes then slice.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 1½ hours
Hold Temperature: 140°F

Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago.