The trick is to smoke the meat and not make the meat smoke
TUNISIAN LEG OF LAMB
Date:October 12, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Tunisian Leg of Lamb
The spice rub was a very aromatic blend of hot & sweet: cumin, cinnamon, cloves, cayenne, coriander & kosher salt
The lamb was Icelandic lamb which has a short window of availability: mid Sept. thru mid November
The lambs was flavored using the rub plus quartered garlic cloves inserted into the lamb.
The spice rub is ready to mix
The finished spice rub
The lamb is rubbed and is off to the fridge for up to 24 hours. It is brought out 1 hour before grilling to raise it’s temp
The lamb is on the spit and will be cooked using the infra red rotisserie burner. The aroma while it cooked was amazing
Always keep an eye on each piece of meat. My rotisserie usually runs long, this one went 30 minutes shorter than planned
The meat was cooked to an internal temp of 135 degrees and rested for 15 minutes before carving
The lamb was served with Alton Brown’s Perfect Mashed Potatoes & an oriental vegetable medley.
Rotisserie grilling helped keep the lamb moist & the spice rub made for a tasty outer crust
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Some unexpected free time & the availability of Icelandic lamb made for a great meal. Icelandic lamb is a great tasting lamb which is grass fed and organic & is the best lamb I have ever tried. This meal involved a boneless leg of lamb which was rubbed with a Tunisian influenced spice rub and flavored with garlic spears inserted into the meat. The lamb is rubbed and refrigerated until one hour before grilling. The roast was rotisserie grilled for around 2 hours and the rub smelled incredible during the process. After a 15 minute rest the lamb was carved and served. The lamb was moist, tender and flavorful with a tasty outer crust which was a combination of spicy & sweet. Even though this lamb was a great change of pace, it is not too radical a departure and would appeal to just about anyone.