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Rotisserie Style Lamb and Potatoes

 
 
Name a more iconic duo, than lamb and potatoes! Where I grew up, lamb is a super popular protein and it is hands down one of my favorites. This recipe bumps up the delicious lamb flavors by adding some punchy herbs, earthy spices and pine nuts.
I finally got a chance to bust out the rotisserie on my newest smoker- the Masterbuilt 1050, gravity fed!
This smoker combines the best of both worlds. It does an awesome job at managing temps which is crazy convenient, but uses lump charcoal and wood like the kind of smokers I am used to. Seriously next level. If you are used to a pellet smoker, but want to smoke over charcoal, than this smoker is hands down the best of both worlds.

What you will need



  • Leg of lamb, approximately 7 pounds
  • 2 large shallots, diced
  • 2 cloves garlic, minced, plus another two for potatoes
  • 2 T olive oil
  • 3-4 sprigs fresh rosemary, diced + 2 more for the potatoes
  • 3-4 sprigs fresh mint, diced
  • 1 cup toasted pine nuts
  • El Chupacabra Rub- Grab yours HERE
  • 4 pounds fingerling potatoes
  • ¼ cup olive oil
  • Kosher salt and freshly cracked black pepper to taste

Method


1. If your leg comes bone in, begin by removing the bone from the leg and butterflying it open. This will allow for greater surface area for the seasonings.

2. Score the exterior fat of the lamb in 1x1 inch diamonds. This will help the fat to render and the meat to cook evenly.

3. Season the lamb with a sugar free rub. I used my El Chupacabra rub. It brings a bunch of traditional BBQ flavors with a Latin American twist. It’s great on just about anything, but especially good for lamb and game meats.

4. Dice 2 large shallots, 2 T minced garlic and 2 T olive oil. Coat the inside surface of the lamb evenly, before adding 3-4 sprigs of rosemary and 3-4 sprigs chopped mint. Pro tip- just about any rolled meat benefits from some toasted pine nuts. I usually go pretty heavy with them as the earthiness is an awesome flavor add.

5. Roll lamb together tightly and bind with butcher’s twine. Insert rotisserie rod and secure with forks.

6. For the potatoes, add your spuds into a foil tray with rosemary, minced garlic, olive oil and a liberally sprinkle of kosher salt. Mix all together so the flavors get to know each other.

7. Starting the gravity fed is easy. Pour about 2 inches of lump charcoal into the hopper followed by a fist sized chunk of your favorite smoking wood. Then fill up the rest of the hopper with charcoal. To light, open the lower door and insert a square of the masterbuilt fire starter. Set your temp and get that smoke rolling.

8. Smoke until the lamb hits your desired internal temperature, for me, that was about 135F. This allows the exterior of the lamb to crisp a little as the fat renders, while the meat inside is tender, juicy and intensely flavorful.

9. Place the potatoes beneath the lamb, so that they catch the drippings as the lamb cooks.

10. Once the lamb hits your desired internal temperature, remove from the smoker and allow lamb to rest for 30 minutes, loosely tented in foil before slicing into 1/2-inch slices. Continue to cook the potatoes if needed, until fork tender.

11. Serve lamb as you could like a roast, with the potatoes and a green salad, or your favorite sides.


 
 
 
 

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