Smoke and Herbs

11 08 2010


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Some of the things I see done on the “so-called” cooking shows on TV is clearly smoke and mirrors. I prefer a longer, more tedious but ultimately more honest approach; smoke and herbs. We took a whole leg of lamb, cut some slits into the fat cap (top and bottom of the leg) and stuffed those with garlic cloves to impart some flavor as the leg smoked. We then added the spice wet rub (see below). A little salt and pepper and then laid across the roast rosemary and thyme sprigs. This allowed a gentler rosemary flavor. The leg smoked for about four hours resulting in a medium rare and juicy treat. Don’t forget to allow the leg to rest after coming of the smoker!

Wet Spice Rub:

  • 1/2 tsp each: ground clove, black pepper
  • 1 tsp each: cardamom, coriander, cinnamon, ground mustard
  • 1 Tbs each: Emeril spice, mirin (any other sweet wine like mead or a dessert wine is OK)
  • Enough olive oil to bring the mixture to paste-like consistency (about 2 Tbs)





5 responses

11 08 2010
Chef E

I have to make lamb when we return home, this looks great! Speaking of smoke and mirrors we visited the famous Bird Cage Theater of Tombstone 🙂

11 08 2010

love love lamb

12 08 2010

I have never had lamb smoked but with these herbs and the garlic I would adore it!

11 09 2011


12 09 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

Thanks Ed!
A principle I really expand on in the upcoming book (Eating Well, Living Better-Jan 2012, Rowman and Littlefield) as part of the Grassroots Gourmet philosophy is using spices, seasonings and herbs to build flvor layers instead of just salt, sugar and fat!

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