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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Algerian leg of Lamb

    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.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    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.
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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!

    This message sent grudgingly via tapatalk 4
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I will try this again (once the little lady decides to go and see the kids - she does not like smoke )
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks great!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks tasty.
    Jim

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks really good Cal. The "chemoula" sounds delicious.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Aug 2010
    Location
    Oconomowoc,Wisconsin
    Posts
    197

    Default

    Great looking meal.
    2 Weber 22.5 OTS
    2 Weber 14.5 SJS
    UDS
    Weber 14.5 SJG Smoker
    Akorn Jr.

  9. #9
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default

    Looks great, nice work!

  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Thanks guys.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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