Forking Mint Smoked Leg of Lamb
Serves 8 | Glasseye Creek Forking Mint Sauce
Ingredients
- 2 kg bone-in leg of lamb
- 3 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tbsp chopped rosemary
- ½ cup Forking Mint Sauce
- 1 lemon, zest and juice
- To serve: roast kūmara and green salad
Method
1. Rub lamb with oil, garlic, rosemary and lemon zest. Set smoker for indirect heat at 120°C and smoke 3–4 hours, until the centre is cooked to your preferred roast doneness; use a probe thermometer.
2. Warm the Forking Mint separately with lemon juice. Brush a thin layer on for the final 15 minutes, reserving clean sauce for the table.
3. Rest lamb loosely covered for 20 minutes, carve thinly and serve with roast kūmara, greens and the reserved mint sauce.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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