HERB CRUSTED SMOKED LEG OF LAMB WITH RED WINE ROSEMARY REDUCTION Pairing: 2016 Wahluke Slope Syrah
Leg of Lamb (6-8 pounds, bone-in)
15 to 20 cloves of garlic, halve large cloves
¼ cup Dijon mustard
1 sprig rosemary, leaves only
½ cup mixed fresh herbs (recommended: thyme, oregano, dill)
1 tablespoons salt
½ tablespoon fresh ground black pepper
1 Tbs Dijon mustard
Several garlic cloves
1 cup breadcrumbs (Panko recommended)
½ cup grated Parmesan cheese
1 Tbs salt
½ Tbs fresh ground black pepper
¾ cup fresh herbs (basil, oregano, thyme, parsley, etc.)
RED WINE REDUCTION:
1 shallot, thinly sliced
2 Tbs olive oil
1 garlic clove, lightly crushed
1 sprig fresh rosemary
¼ cup balsamic vinegar
400 mL red wine
1.5 oz lamb or veal demi-glace
200 ml beef or dark chicken stock (may use water)
1 Tbs butter
- Trim excess fat from lamb, leaving no more than ¼ inch cap. Using a paring knife, make slits approximately 1-2 inches apart throughout the leg, inserting garlic cloves until leg is completely seasoned with inserted garlic. Place all the ingredients except olive oil in a food processor and blend. Drizzle olive oil in until you have a thick paste. Cover leg of lamb and wrap tightly in cling wrap. Rest at least 4-6 hours, preferably overnight.
- Remove the lamb from the cling wrap, allow to come up to room temperature. Smoke the lamb according to directions for your smoker. For a Traeger set at high and roast for 15 minutes. Reduce to 350F and continue to smoke for about another 60-90 minutes until internal temperature is about 125F (for rare to medium-rare; 130F for medium-rare to medium). Remove, cover with Dijon mustard and wrap in foil; allowing to rest at least 30-45 minutes.
- Remove foil and cover again in Dijon mustard. Apply herb crust. Place under broiler for 1-2 minutes just to toast crust lightly. Rest and serve topped with red wine reduction.
- For the Red Wine Reduction (can be prepared ahead of time), sauté the sliced shallots in a saucepan with the olive oil over medium-high heat until lightly browned. Season with ground black pepper and add the garlic clove and rosemary. Continue cooking for another 2-3 minutes. Pour in the balsamic vinegar and cook until nearly evaporated and liquid is syrupy. Add red wine and cook until reduced by two thirds. Add veal or lamb demi-glace and the water or stock. Bring to a boil. Turn down the heat and simmer until reduced by one-third for a total volume of about 250 ml. Strain to remove the garlic and rosemary. Whisk in the butter. Season with salt and pepper.
Recipe Credit: chefdrmike.com