Lamb leg with chermoula.

Discussion in 'Lamb' started by moikel, Jun 11, 2016.

  1. moikel

    moikel Master of the Pit OTBS Member

    I butterflied a leg so its about 40mm thick laid flat. 

    Then a handful,each, of fresh parsley,cilantro & mint chopped.

    In the spice grinder went a tab of coriander,cumin, 1/2 tab fenugreek,black pepper, rock salt.

    Added a tab crushed chilli flakes,sweet paprika.

    Mixed the lot with zest & juice of 2 lemons, 4 big cloves of garlic crushed,enough EVO  to get a paste.

    Rubbed the cut side of lag,put in the the fridge for 2 hours while I see if the MES  works after the mini flood we had in the back of house.




    This is a North African/Turkish style of dish.Traditionally it would grilled over charcoal served with salad & flatbread.

    Assuming the MES works it will be smoked over apple.
     
    disco likes this.
  2. link

    link Smoking Fanatic SMF Premier Member

    That looks like it is going to be awesome. How did it turn out?
     
  3. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    :110:
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Just went in now ! MES didn't suffer any damage in the flooding !
    3 hours over apple & some mallee.
    Chermoula can be tinkered with depending on what your cooking.I really like doing oily fish like mackerel .I use preserved lemon in some of them but I have run out.
     
  5. moikel

    moikel Master of the Pit OTBS Member



     
    pauladelaine and smokinal like this.
  6. moikel

    moikel Master of the Pit OTBS Member

    That's it finished.
    Really tasty,I had cauliflower cheese in the fridge so I went with that instead of making salad.I could have pulled it a little earlier ,it's was medium.
    It is a rub that you can change up depending on your meat.I wouldn't use mint with fish,I would use green onions or a red onion really finely diced. Back the cumin off a tad.Maybe sub some fennel frond. Lose the fenugreek.Bump the paprika .
    I like the lemon with lamb,cuts the fat,I don't trim my lamb.This will work rubbed over lamb chops or similiar .
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    I don't trim the fat off the lamb either. I love that crispy fat.

    Points!

    Al
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    That looks tasty! Will give that Rub ago.
     
  9. moikel

    moikel Master of the Pit OTBS Member

    I think you have to tinker with it mate ,to get your own deal. Just easy on the cumin. And skin side to the flame so the spices don't bur & get bitter.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great! The rub sounds really good. I don't mind Cumin but too much can take over. I usually add half what a recipe calls for and adjust if needed...JJ 
     
    Last edited: Jun 12, 2016
  11. moikel

    moikel Master of the Pit OTBS Member

    I was out in the Turkish part of town today so had lamb from the char grill for lunch. 

    Honestly I liked mine better ,had more punch.

    You see chermoula a lot with oily fish,sardines,mackerel ,char grill fishing shack style.

    Lots of versions,I do like  preserved lemon as an ingredient,citrons confit in French . Gives it  a real tang.

    When the fishing bounces back I have a plan for some mullet with some North African flavours as a rub. I will hot  smoke it  . 
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Luscious looking lamb!

    Points

    Disco
     

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