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Aldergrills BBQ Recipe Saffron Honey Smoked Lamb

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
Cook Time 5 hours
Total Time 5 hours 10 minutes
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