Smoked Leg of Lamb with Toum

Method

For the Sumac Smoked Leg of Lamb:

1. 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:

1. Boil the potatoes until very soft. Drain the potatoes and reserve the boiling water.
2. 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:

1. 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.
2. 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:

1. Combine all ingredients together in a bowl and mix. Season with salt and pepper.

To Assemble:

1. 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.