Smoked Leg of American Lamb with Toum
4 – 6
servingsJammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut—American lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb.
Ingredients
1 ea Leg of lamb, boneless or bone in (3-5 lbs.)
2 Tbsp Salt
1/2 Tbsp Pepper
2 Tbsp Sumac
2 Tbsp Garlic, minced
Ingredients1 1/2 lbs Russet potatoes, peeled, cut into 1-inch pieces
12 oz Garlic, peeled
1 cup Lemon juice
2 cups Grapeseed oil
2 Tbsp Salt
Ingredients2 cups All-purpose flour
1 1/2 tsp Baking powder
1 tsp Maldon salt
2 Tbsp + more for cooking Extra virgin olive oil2 Tbsp. + more for cooking
1 tsp Sugar
3/4 cup Cold water
Ingredients1 cup Arugula
1 cup Mizuna
1 cup Parsley leaves
1/2 cup Mint, torn
1/4 cup Dill
1 cup Fennel, shaved thin
1/2 cup Red onion, shaved thin
2 Tbsp Extra virgin olive oil
as needed Salt
as needed Pepper
Directions
- FOR THE SUMAC SMOKED LEG OF LAMB:
- Preheat the smoker to 250 degrees. Combine the salt, pepper, sumac, and garlic in a bowl. Rub mixture all over the leg of lamb. Smoked for 3-4 hours or until the internal temperature reaches 140 degrees. Allow the leg of lamb to rest before slicing.
- FOR THE TOUM:
- Boil the potatoes until very soft. Drain the potatoes and reserve the boiling water.
- In a blender, place the garlic, lemon juice, salt, and warm cooked potatoes, blend until smooth. Add in the grapeseed oil until emulsified. Use reserved potato water to achieve the desired consistency (like that of a thick aioli); refrigerate until needed.
- FOR THE EVOO FLATBREAD:
- Mix the all-purpose flour, baking powder and salt until blended. Add 2 tablespoons of extra virgin olive oil, sugar, and water; gradually, knead until smooth dough forms.
- Divide into 60 gram pieces and roll out to 6 inches. In a medium skillet, heat 1 teaspoon of evoo. Cook the rolled flatbread for 30 seconds to a minute of each side until there are light golden-brown bubbles. Set aside and keep warm under a tea towel.
- FOR THE HERB FENNEL SALAD:
- Combine all ingredients together in a bowl and mix. Season with salt and pepper.
- TO ASSEMBLE:
- Spread 1-2 tablespoons of toum on each flatbread, top with a few thin slices of the smoked lamb leg and top with the herb salad.
Smoked Leg of Lamb with Toum, Olive Oil Flatbread, and Herb Salad
Notes
- The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.
