Smoked orange leg of lamb

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 24
Servings 6
Time +/- 30 min + 4 hrs m

Ingredients

  • 2
    kg
    leg of lamb, deboned
  • MARINADE
  • 125
    ml
    dry sherry
  • 30
    ml
    honey
  • juice of 2 oranges
  • STUFFING
  • 8
    dried figs, chopped
  • 60
    ml
    port
  • 500
    ml
    cooked maize rice
  • 180
    ml
    chopped pecan nuts
  • 1
    carrot, grated
  • 1
    onion, finely chopped
  • rind of 1 orange
  • 15
    ml
    oil
  • freshly ground black pepper to taste
  • SMOKING MIXTURE
  • 15
    orange-flavoured tea bags, bags removed
  • 60
    ml
    uncooked maize rice
  • 15
    ml
    brown sugar
  • 2
    ml
    crushed coriander seeds
  • 2
    ml
    ground cinnamon
  • 1
    ml
    ground ginger
  • 1
    ml
    ground cloves
  • 1
    ml
    freshly ground black pepper
 

Method

+/- 1 hr 15 min
 
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.
 

Read more on: roast  |  lamb
 

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