I’m officially walking around the apartment with a tampon stuck up each nostril as allergies are literally taking over my current state of well-being.
*Double heel clicks for spring*
But despite the ruby raw skin stache I’m developing above my upper lip due to constant blowing (hence tampons up the nose) I’m really really really excited for this warmer weather. Finally getting out of the February funk and looking forward to some boozy holidays with extra delicious grub.
And with Easter quickly approaching, lamb has been on the forefront of my mind (as well as all of the side fixin’s) and so this year I decided to bring my lamb game outside and on the grill.
Slow apple smoked leg of lamb with a side of parmesan roasted brussels sprouts makes for a perfectly delicious and hearty Easter feast.
When ordering a leg of lamb from the butcher, ask them to trim the “hard” bits of fat. There is fat on the lamb that can be really tough and inedible. OR you can of course trim it yourself! But the butcher should have no problem doing it for you (and why not take advantage, they know what they are doing). Again you don’t want ALL of the fat gone, fat helps with moisture. SO make sure that the butcher leaves some on there for you.
The best part about this lamb is that you can prep it the day before so it is ready to go on the grill the day of feasting. And don’t let the grilling/smoking part intimidate you! Smoking just sounds fancy. All you need to do is throw on wood chips over your coals (presoaked).
I used Apple wood chips because it adds a nice delicate flavor that goes well with the rub. This is also great for anyone who feels lamb can be “gamey”.
*** And for anyone who is using a gas grill start by searing the lamb on one side of the grill then turning down heat and putting a wood chip box over the flames, and moving the lamb to the other side for indirect heat, and continue to grill/smoke for the time below.
If you’re looking to prep your brussels sprouts the day ahead, I recommend stemming/trimming/quartering the day before, but hold off on pre-roasting. They tend to lose their crispy edge a second time around in the oven.
2 lb bag brussels sprouts, stems removed, outer layer leaves discarded, and then quartered
1 sweet onion chopped
½ cup grated parmesan
¼ cup olive oil
Coarse Salt & Pepper to taste
For the Lamb
In a small bowl combine your salt, pepper, marjoram, garlic powder & coriander. Mix together and then evenly distribute on both sides of lamb.
Using a sharp knife, poke small shallow slits (deep enough to fit garlic, but nothing more) on fatty side of the lamb. Press the thin garlic pieces into each slit (see picture)
Next in a food processor add your two heads of garlic & olive oil, and process until minced. Rub garlic/oil all over lamb (both sides and in all of the cracks and crevices).
Tightly wrap your lamb in plastic wrap and let sit in fridge overnight, remove from fridge one hour before grilling and let sit at room temperature.
Set your grill up to hold a temperature of 325 degrees. On one side of grill set up a small amount of coals for high heat, leaving middle of grill with no direct heat,Place lamb on side with high heat and sear the lamb 3-4 minutes on each side. On the other side of grill place more coals for indirect heating. After searing place the lamb,fat side down in the center of the grill (off the coals, indirect heat).
Place about 2 cups of soaked APPLE wood chips over the charcoal so that as the fire spreads, the chips will smoke.
Grill the lamb for about 6 hours, or until internal temp reaches about 130 degrees (for medium rare)
Remove lamb, tent with foil to trap in juices (about 20 minutes before serving)
For the Sprouts
In a large bowl add your sprouts, onion, olive oil, salt & pepper. Toss until fully covered and then add to a large rimmed baking sheet.
Place in a 375 degree oven and roast for about 30-40 minutes, or until sprouts are soft and leaves are starting to crisp on edges.
Remove from oven, add parmesan and toss, place back in oven for another 5 minutes, or until cheese has melted.