Herb-Stuffed Boneless Leg of Lamb for Mark's Birthday

Mark slicing smoked Wolfe Island duck breast.

Herb-Stuffed Boneless Leg of Lamb with Grainy Mustard Crust

We cooked this lamb roast on our smoker, The Broil King Keg, because we wanted to highlight the rich flavour of the lamb. It could just as easily be done on a gas barbecue, as long as the temperature control can be set to cook constantly at a fairly low temperature. We cooked this at 250⁰F for 2 hours and finished the roast at 300⁰F for another 30 minutes.

1 4-pound boneless leg of lamb

Fresh Herb Stuffing:

4 cloves garlic, chopped

¼ cup parsley, chopped

6 sprigs fresh thyme, chopped

6 sprigs fresh oregano, chopped

1 tbsp Mexican seasoning

1 tbsp chili powder

1 tbsp dry mustard

1 tbsp black pepper, freshly ground

1 tsp chili pepper flakes

1 tsp salt

3 tbsp extra virgin olive oil

Grainy Mustard Paste:

¼ cup grainy mustard

¼ cup brown sugar

¼ cup canola oil

1 tbsp granular garlic powder

2 tbsp chili powder

2 tbsp Mexican seasoning

Honey-Balsamic Glaze:

½ cup honey

¼ cup balsamic vinegar

1 tbsp lemon juice, freshly squeezed

3 tbsp fresh parsley, chopped

1) Combine all of the ingredients for the fresh herb stuffing in a large glass bowl.  Spread open the leg of lamb and pat the herb mixture on the inside of the roast. Roll lamb and tie with kitchen twine, folding in the small open end.  Combine all ingredients for the Grainy Mustard Paste and pat over the surface of the rest. Set aside for 2 hours to allow flavours to develop.

2) Meanwhile, setup the Broil King Keg to cook at a constant temperature of 250⁰F. 

3) When ready to cook, throw 2 handfuls of soaked hardwood chips or chunks (for lamb, we like oak, hickory or pecan) on the coals. Place a drip pan, lined with foil and filled with water, over the coals. Place the lamb roast on the grids and close the lid. Check that the temperature of the grill is constant at 250⁰F and allow the lamb to cook slowly for approximately 2 ½ hours,  until the internal temperature of the roast is 130⁰F for medium/rare. One half hour before removing the roast from the smoker, brush the glaze carefully over the surface of the lamb.
4) When internal temperature has reached 130⁰F, remove from smoker and cover with foil and allow the lamb to rest for 15 minutes before carving.

Bev made Mark’s delicious Birthday cake this year, using a recipe from Lucy Waverman and James Chatto’s wonderful book:  A Matter of Taste.

Chocolate Passion with Mango Lime Sauce

 Chocolate Passion

8 ounces bittersweet chocolate, coarsely chopped

1/3 cup water

4 eggs

1 cup granulated sugar

1 teaspoon ancho chilli powder

1 tablespoon all-purpose flour

1 cup butter, melted

 Mango Lime Sauce

 ¼ cup sugar syrup (see below)

2 tablespoons chopped candied ginger

1 ripe mango, peeled and coarsely chopped

½ teaspoon grated lime zest

1 tablespoon lime juice

¼ cup whipping cream

Preheat oven to 350° F.  Butter a non-stick loaf pan and line the bottom and sides with parchment paper.

Melt chocolate and water in a heavy pot over low heat.  Cool slightly.

Whisk eggs, sugar and chilli powder until light.  Beat in flour.  Slowly whisk in chocolate and melted butter.  Pour into prepared loaf pan.

Place loaf pan in a larger baking pan.  Pour boiling water into larger pan until water reaches halfway up the sides of the loaf pan.  Bake for 1 hour, or until the loaf is firm on top and a cake tester comes out clean.  Remove from oven, cool and refrigerate in pan until set. 

Turn out loaf onto a large sheet of parchment paper.  Fold paper over dessert, wrap in foil and freeze. 

Prepare sauce by pureeing sugar syrup, ginger, mango, lime zest, lime juice and cream in a food processor. 

Remove cake from freezer about 15 minutes before slicing.  Slice and serve with sauce. 

To make Sugar Syrup:

1 cup water

1 cup granulated sugar

1 tablespoon lemon juice

Combine water and sugar in a pot over high heat.  Bring to a boil and boil for 3 minutes, or until a light syrup forms.  Add lemon juice and remove from heat. 

Happiness is.......relaxing at the end of a busy day.