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Smoked Leg of Lamb with Tomato Fig Chutney

One of our favorite ways to cook lamb is on the smoker. The low temperature melts that lovely fat and creates a moist and tender meat. The smokiness enhances the natural flavor of the meat and the result is delicious anytime of the year.

This past week we used a mustard marinade on our leg. Then we pan seared some Brussels sprouts, smothered them with a mint feta sauce and added oven roasted potatoes. We topped our lamb with a bit of our Tomato Fig Chutney and had a most delectable Lord’s Day meal.

Mustard Marinated – Cuban Smoked Lamb

  • One 3-6 lb Lamb leg or shoulder (from Footehills Farmhouse)
  • Yellow mustard
  • Oregano
  • Footehills Farmhouse Garlic Salt
  • Dry curry spice
  • Dry Thyme
  • Dried chili peppers (if you like heat)
  • 1 stick of butter
  • Footehills Farmhouse Tomato Fig Chutney

Coat your lamb with a generous amount (all over) of yellow mustard. Make a spice rub out of all dry ingredients listed and coat the mustard with the dry rub, it helps to pat it into the mustard. Place the lamb in the refrigerator overnight. Smoke the meat, fat side up, at 225-250 degrees for six hours. I like to use pecan or apple wood for my smoke. After roughly six hours remove the lamb from the smoker and place it on tinfoil, cut the butter into chunks and place them all over the top part of the lamb. Coat with a bit more yellow mustard and wrap the lamb tight in foil. Place the lamb back on the smoker for one to two more hours. Remove the lamb and let the meat stand for 25 minutes. Serve the lamb sliced with a dollop of Tomato Chutney, Cuban rice and beans, and green veggies topped with garlic aioli.