When I visit Duluth, MN, I stop at the Northern Waters SmokeHaus https://northernwaterssmokehaus.com/ and order the “Silence of the Lambwhich”. This place has awesome smoked fish and cured meats and is probably the top 3 best sandwiches I have ever eaten and I only get it once a year so it’s time I try to make it myself.
From their Menu - Silence of the Lambwich .... A Haus roasted, curry- rubbed leg of lamb, sliced thin and adorned with fresh basil, tomatoes, onions, cucumbers & our red curry yogurt. Served on naan.
I purchased a 3lb boneless leg of lamb.
The Rub - I am going to rub with yellow curry powder, 5 spice, salt, sugar, onion power, garlic powder and a little garam masala and let it sit overnight.
The Yogurt Sauce – Greek yogurt, red curry powder, red curry paste, sugar, garlic powder and not sure what else?
My plan is to put it on the smoker at 350* with light smoke until I get an IT of 135* , pull it and let it cool down. Once cooled it will be thinly sliced.
I have the fresh basil, tomato, cucumber, onion and Naan. I will have Q-view tomorrow once completed.
-MeatSweats
The finished product turned out great and tasted damn close to the one I get at the restaurant.
On sale for $6/Lb. Package said it was from Australia....
I was adding and tasting so no real measurements on the spice. Here's what I am guessing.
I probablly used 4 tbls of yellow curry and then added a tsp of the rest.
Started with greek yogurt which was way to thick and had to thin it out. I wasn't thinking when I bought it. I would use regular plain yogurt next time,
Everything was added by taste. The Thai curry paste, 5 spice and garam masala were the most prominent flavors. Also added a little sugar, lemon juice and chopped cilantro.
It was only 9* out when I put this on. It stayed between 300* and 325* until my IT hit 135*. Only had hickory and mesquite chips and I didn't want to over power the lamb so I just did indirect heat over charcoal. Water pan over the charcoal to help regulate temp,
Pulled off and let it rest and then put in fridge to completely cool.
Had a few samples while it was still warm. VERY moist and tender.
Sliced the whole thing into sandwich meat.
My personal scrap vacuum. I made sure to move that plate away from the edge when I left for a minute. It surely would have been missing.
Nann bread and sliced lamb heated for 30 seconds. English cucumber, tomato, fresh basil and yogurt sauce drizzled over. Looks like a lot of sauce, but it wasn't.
This thing was awesome. Taste just as good as the one i got at the restaurant and now I don't have to pay $11 and drive 3 hours. My only complaint is I would try to find a little thinner piece of Nann. This would probably be good on ciabatta bread too. Best sandwhch I have made to date. I'll work on the spice rub and yogurt sauce to see if I can get exact ingredient amounts.
From their Menu - Silence of the Lambwich .... A Haus roasted, curry- rubbed leg of lamb, sliced thin and adorned with fresh basil, tomatoes, onions, cucumbers & our red curry yogurt. Served on naan.
I purchased a 3lb boneless leg of lamb.
The Rub - I am going to rub with yellow curry powder, 5 spice, salt, sugar, onion power, garlic powder and a little garam masala and let it sit overnight.
The Yogurt Sauce – Greek yogurt, red curry powder, red curry paste, sugar, garlic powder and not sure what else?
My plan is to put it on the smoker at 350* with light smoke until I get an IT of 135* , pull it and let it cool down. Once cooled it will be thinly sliced.
I have the fresh basil, tomato, cucumber, onion and Naan. I will have Q-view tomorrow once completed.
-MeatSweats
The finished product turned out great and tasted damn close to the one I get at the restaurant.
On sale for $6/Lb. Package said it was from Australia....
I was adding and tasting so no real measurements on the spice. Here's what I am guessing.
I probablly used 4 tbls of yellow curry and then added a tsp of the rest.
Started with greek yogurt which was way to thick and had to thin it out. I wasn't thinking when I bought it. I would use regular plain yogurt next time,
Everything was added by taste. The Thai curry paste, 5 spice and garam masala were the most prominent flavors. Also added a little sugar, lemon juice and chopped cilantro.
It was only 9* out when I put this on. It stayed between 300* and 325* until my IT hit 135*. Only had hickory and mesquite chips and I didn't want to over power the lamb so I just did indirect heat over charcoal. Water pan over the charcoal to help regulate temp,
Pulled off and let it rest and then put in fridge to completely cool.
Had a few samples while it was still warm. VERY moist and tender.
Sliced the whole thing into sandwich meat.
My personal scrap vacuum. I made sure to move that plate away from the edge when I left for a minute. It surely would have been missing.
Nann bread and sliced lamb heated for 30 seconds. English cucumber, tomato, fresh basil and yogurt sauce drizzled over. Looks like a lot of sauce, but it wasn't.
This thing was awesome. Taste just as good as the one i got at the restaurant and now I don't have to pay $11 and drive 3 hours. My only complaint is I would try to find a little thinner piece of Nann. This would probably be good on ciabatta bread too. Best sandwhch I have made to date. I'll work on the spice rub and yogurt sauce to see if I can get exact ingredient amounts.
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