Place the grill over the heat, lightly rubbed with oil.
Season the Lamb with Salt & Pepper, seal both sides of the leg of lamb in Frying Pan and place on roasting rack.
Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
Once the meat is ready, let it stand for five minutes before carving it.
The
Sauce:
Scoop
the stock out of the moat, add the remaining marinade and bring it to the boil,
adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages. Usually it takes 2 ½ – 4 hours.
Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil
1 ½ Onions, chopped
1 Green Pepper, chopped
2 Cloves Garlic, chopped
2 tsp Ginger
2 tsp Curry Powder
1 tsp Lamb Masala Paste
600g Stewing Lamb, cubed
1 Tbsp Flour
2 Tomatoes, diced
1 cup Beef Stock
3 Potatoes, peeled and cubed
Salt and Ground Black Pepper
Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
Place the grill over the heat, lightly rubbed with oil.
Seal both sides of the leg of lamb in frying pan and place on roasting rack.
Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
Once the meat is ready, let it stand for five minutes before carving it.
The
Sauce:
Scoop
the stock out of the moat, add the remaining marinade and bring it to the boil,
adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
Remove lamb from marinade and rinse under cold water.
Pat dry and spray or brush with a light coating of oil.
Smoke for about an hour or until an internal temperature of 57°C (135°F) is reached for medium rare (less time for rare, and more if you prefer well done).
Remove from smoker and let rest.
Slice the rack and serve with your favourite spring time side dish!
Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
Chop the chilli and crush the garlic.
Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chilli, garlic, olive oil and the dry spices.
Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.
Fire up your Cobb to cooking ready using one Cobble Stone. Once it is grey or the Cobble Stone has stopped smoking, put the Grill Grid in place with the Fenced Roast Rack, cover with the Dome and leave to heat for 10 minutes.
To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water and rosemary before you place the lamb on top. PLEASE NOTE: The moat can only take one cup of liquid at a time, you will need to top up the liquid with the above mixture throughout the cooking period!
Place the lamb on the Fenced Roast Rack, and close the lid. Do not open often. After 1hr 30 mins, it should be done to just pink for the average deboned leg of lamb but do check after an hour for your own desired ‘doneness’.
When you remove the lamb from the Cobb, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).
Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions and temperature. Aim for an Internal temperature of 185-190°F (85-87.7°C).
The shanks should fall apart with just a fork.
BOURBON ONION COULÉE
In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a medium heat.
When onions begin to soften, add bourbon and simmer stirring until onions become soft.