Algerian leg of Lamb

[kingkoch42]

Now that I have fixed the old photo links I can start posting what I have been doing . To start with :

Smoked Algerian leg of lamb

Gigot d'agneau à l’Algérien

Ingredients :

1 Leg of lamb
5 to 7 Garlic cloves (depending on the size of the leg)
1 TBS frozen chopped coriander (or a small “bouquet”)
1 TBS frozen chopped parsley (or a small “bouquet”)
½ Tsp pepper
½ Tsp Ginger
1 Tsp Paprika
¼ Tsp cinnamon
½ Tsp ground coriander
1 Tsp yellow mustard seeds
¼ Tsp Cumin
2 Star Annis
Salt
Some EVOO
A few Bay leaves
A few Celery leaves

Preparation :
Peel and cut in half the garlic cloves.
Insert the garlic halves into the Lamb with a knife.

Prepare the “Chemoula” :
Mix the coriander, parsley and spices.
Add the EVOO and mix again.
Let the mixture rest overnight

“Paint” the Leg with the mixture, add the Bay leaves (I put 5) and the celery leaves.
Wrap it in plastic and place it in the refrigerator overnight. Mine stayed 24 hours.

Preheat the smoker to 180°C (356°F).
Remove the plastic wrap, the bay leaves and celery leaves, put the the leg in the smoker.
After 15 minutes lower the temperature to 150°C. (302°F).
After 2 hours, wrap in aluminum.
2 hours later, remove the aluminum.
Finish cooking to your taste (up to 2 hours depending on the size of the leg).

Now for the truth – This was the first time I used Propane + Oak in the SFB instead of Butane + Oak and my temperatures got away from me, instead of 180°C I hit 190°C (374°F) and instead of the 150°C I averaged 167°C (333°F). So.... It was cooked and I pulled it after 1.5 in the wrap and it never got the last unwrapped smoke.

Was still pretty good even if it lacked smoke.

Now for some pictures.

The victim :


The “Chemoula”:




“Painted “:


Wrapped :


Re-wrapped (I forgot the Bay and celery leaves!) :


After 2 hours, ready to be wrapped in alu (the pictures I took at the beginning of the smoke were all out of focus – sorry) :


Wrapped :


Done :


Plated with some Bulgur (Boulgour in french) and Quinoa, topped with some boiled carrots, zucchini, chick peas, celery, red and green bell pepper. The red stuff on the right is Berber Harissa.


Closeup!


Thanks for looking.

[chester]

i garlic stuff things on a regular basis...i think one could gralic stuff a chunk of tire rubber found dead on the highway , then bacon wrap it and it would still taste great.

for whatever reason i'm not a huge fan of lamb (probably never had it cooked properly) but that looked great.

[PigCicles]

That looks amazing and delicious! Bet it would have been even better if you could've gotten the smoke to it. Maybe a cold smoke either way ... fantastic!

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[kingkoch42]

I will try this again (once the little lady decides to go and see the kids - she does not like smoke )

[californiasmokin]

Looks great!

[BYBBQ]

Looks tasty.

[tomshoots]

Looks really good Cal. The "chemoula" sounds delicious.

[Rumblefish]

Great looking meal.

[MossyMO]

Looks great, nice work!

[kingkoch42]

Thanks guys.