Saffron Honey Smoked Lamb

Step into the realm of culinary artistry with Lana’s latest masterpiece—the Saffron Honey Smoked Lamb, a symphony of flavors that promises to redefine your festive dining experience. In this week’s Festive Feast revelation, I unveil a culinary marvel that takes the classic leg of lamb to unparalleled heights, introducing a dance of rich, smoky notes, the indulgent sweetness of honey, and the comforting warmth of saffron.

At the heart of this gastronomic revelation is the exquisite Saffron Honey, a concoction that marries the delicate strands of saffron with the golden nectar of honey. Imagine the aromatic saffron infusing its unique floral essence into the honey, creating a luscious blend that coats the lamb with a sublime tapestry of flavours. This golden elixir adds a layer of sophistication, a touch of luxury that transforms each bite into an extraordinary experience.

As the leg of lamb embraces the embrace of smoke, it undergoes a metamorphosis, acquiring a smoky essence that intertwines seamlessly with the saffron honey. The result is a captivating amalgamation of textures and flavours—a balance between the robust, savory nature of smoked meat and the sweet, aromatic allure of saffron-infused honey. The roasted lamb emerges from the culinary embrace, tender and succulent, a testament to the magic that unfolds when simplicity meets sophistication.

What makes this recipe truly enchanting is its simplicity. My step-by-step guide ensures that even those with minimal culinary prowess can orchestrate a mouthwatering masterpiece. The carefully curated ingredients harmonise effortlessly, turning a handful of elements into a symphony of taste that will undoubtedly steal the spotlight on your Christmas dining table.

As you embark on this culinary journey, let the Saffron Honey Smoked Lamb be the star that graces your festive celebration—a creation that transcends the ordinary, leaving an indelible mark on your taste buds and a lingering memory of culinary brilliance. Embrace the joy of creating something extraordinary with simplicity and savour a feast that embodies the spirit of the season.

Saffron Honey Smoked Lamb

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Indulge in the perfect blend of smokiness and sweetness with our Saffron Honey Smoked Lamb recipe. The marriage of honey, saffron, and aromatic spices adds layers of flavour to the succulent lamb, creating a culinary experience like no other.

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Main Course

Cuisine Middle Eastern

Servings 6 people

Calories 10 kcal

Equipment

• Hark Chubby Smoker
• Heat Resistant Gloves
• FireBoard 2 Drive
• Long Tongs
• Lump Charcoal, (Hardwood Lump Charcoal)
• Ironbark Firewood
• Red Devil Blow Torch

Ingredients

  

Marinade

• ¼ cup olive oil
• 3 tbsp honey
• ¼ cup lemon juice
• 1 Zest of lemon
• 3 clove garlic finely minced
• 2 tsp cumin seeds toasted
• ½ tsp fennel seeds toasted
• 1 ½ tsp ground coriander
• 1 tsp dried red chili flakes
• tbsp A pinch of saffron threads in hot water
• 1 ½ tsp sea salt flakes
• Freshly ground black pepper

Lamb

• Olive oil
• 2.5 – 3 kg free-range leg of lamb
• 3 red onions peeled and sliced into wedges
• 1 garlic bulb halved
• 3 bay leaves
• ½ cup chicken stock
• Salt and cracked black pepper

Instructions

 

Preheat Smoker

• Start by getting your offset smoker ready. Preheat it to a steady temperature of 225°F (107°C). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.

Create the Marinade

• In a small mixing bowl, combine olive oil, honey, lemon juice, lemon zest, minced garlic, toasted cumin seeds, toasted fennel seeds, ground coriander, dried red chili flakes, saffron threads with water, sea salt flakes, and black pepper.
• Rub the marinade all over the lamb, ensuring even coverage.
• Place the lamb in a non-metallic dish, cover it tightly, and let it marinate in the refrigerator overnight.

Smoke the Lamb:

• Once the smoker is ready, place the marinated leg of lamb in the smoker.
• Smoke the lamb for about 1 hour.

Pomegranate Tabouli

• In a large dutch oven, place the sliced red onions, halved garlic bulb, and bay leaves.
• Drizzle with about 2 tbsps of olive oil and season lightly with salt and pepper.
• Place the smoked leg of lamb on top of the onions, fatty side facing down.
• Add chicken stock to the dutch oven, cover loosely with foil or a lid, and roast for about 3 hours.
• Remove the foil, turn the lamb over with the fatty side facing up, and roast uncovered for an additional 50-60 minutes.
• Increase the smoker temperature to 220ºC for the last 15-20 minutes to render the fat and caramelize the top.

Rest and Serve

• Remove the lamb from the roasting tin and cover with foil. Let it rest while preparing the gravy.
• Place the roasting tin on the hob and reduce the pan juices over high heat until desired consistency.
• Adjust seasoning with salt or a squeeze of lemon to brighten the flavours.
• Return the smoked leg of lamb to the dutch oven, gently heat through, and serve with the flavourful gravy.
• Enjoy! x

Keyword Lamb, Meat, Roast

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.