Name: Smoked orange leg of lamb
Prep time: 270 min
Cook time: 75 min
Total time: 345 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 kg leg of lamb deboned; 125.00 ml sherry dry; 30.00 ml honey; oranges juice only; 8.00 figs dried, chopped; 60.00 ml port; 500.00 ml maize meal cooked; 180.00 ml pecan nuts chopped; 1.00 carrots grated; 1.00 onion finely chopped; orange zest only; 15.00 ml oil; freshly ground black pepper to taste; 15.00 tea orange flavoured; 60.00 ml samp; 15.00 ml brown sugar; 2.00 ml coriander seeds, crushed; 2.00 ml cinnamon ground; 1.00 ml ginger ground; 1.00 ml cloves ground; 1.00 ml black pepper freshly ground

Recipe Disclaimer

Tap for method

Ingredients (21)

2.00 kg

leg of lamb — deboned

MARINADE

125.00 ml	sherry — dry
30.00 ml	honey
	oranges — juice only

STUFFING

8.00	figs — dried, chopped
60.00 ml	port
500.00 ml	maize meal — cooked
180.00 ml	pecan nuts — chopped
1.00	carrots — grated
1.00	onion — finely chopped
	orange — zest only
15.00 ml	oil
	freshly ground black pepper — to taste

SMOKING MIXTURE

15.00	tea — orange flavoured
60.00 ml	samp
15.00 ml	brown sugar
2.00 ml	coriander — seeds, crushed
2.00 ml	cinnamon — ground
1.00 ml	ginger — ground
1.00 ml	cloves — ground
1.00 ml	black pepper — freshly ground

Tap for ingredients

Method:

Wipe the leg of lamb with a cloth soaked in vinegar. Blend all the ingredients for the marinade and marinate the leg of lamb overnight or for at least 4 hours.
A day in advance, cook the figs in the port until most of the port has been absorbed – about 10 minutes. Cool and store in an airtight container. Add the figs to the remaining stuffing ingredients and stuff the leg of lamb with the mixture. Secure the leg of lamb with a piece of string and leave it in the marinade.
Mix all the ingredients for the smoking mixture and spread evenly in the hollow of the smoker. (Alternatively, sprinkle the mixture in the bottom of a deep cast-iron pot and place a tin plate and wire rack on top). Place the leg of lamb on the wire rack which has been positioned over the smoking mixture. Cover the leg of lamb with the cover of the smoker (or with aluminium foil and lid of the cast iron pots and cook over a medium hot fire till the meat is done but still slightly pink, about 70-75 minutes. Frequently brush the leg of lamb with the reserved marinade during the cooking process.
Remove the string and leave the leg of lamb to rest for about 10 minutes before slicing and serving.
Serves 6.