In a large stock pot bring water, salt and sugar to a boil. Once rolling boil achieved, remove from burner, toss in a few handfuls of herbs, peppercorn and cinnamon sticks. Allow the water to cool entirely (to room temperature), then immerse the leg of lamb, cover and refrigerate for 8-24 hours.
This prime-grade leg of Colorado Lamb has been brined in seasonal spices, butterflied and thoroughly trimmed, lined with a finely cured prosciutto, filled with a tart apple-cranberry sourdough stuffing, then rolled, tied and slowly smoked to tender, medium-rare perfection. Paired with a gorgeous full-bodied red wine and a winter white kale and arug...
This prime-grade leg of Colorado Lamb has been brined in seasonal spices, butterflied and thoroughly trimmed, lined with a finely cured prosciutto, filled with a tart apple-cranberry sourdough stuffing, then rolled, tied and slowly smoked to tender, medium-rare perfection. Paired with a gorgeous full-bodied red wine and a winter white kale and arugula salad with pear, pomegranate, and a date honey balsamic vinaigrette.
Cheers and bon appetit! -David
Afterwards, remove meat from the brine, discard brine water, rinse lamb off under the faucet and pat dry with paper towel. Set aside and allow meat to return near room temperature.
Meanwhile, prepare homemade sourdough stuffing. Set aside.
1 hour prior to smoking, butterfly and thoroughly trim the lamb, removing as much of the tough, gamey fat as possible. Drizzle the meat with olive oil and massage a liberal degree of seasonings, zest, salt and ground peppercorn into all portions of the lamb. With fat cap down, spread prosciutto across the bone-side portion of the meat. Spoon an even layer of stuffing across the prosciutto-lined butterflied- lamb leg. Then roll the lamb tightly upon itself in jelly-roll fashion. Wrap with kitchen string and truss in 2-inch intervals. Set aside.
20-30 minutes prior to smoking, load smoker with wood chips, fill the water pan and preheat to 225F. Place the wrapped leg of lamb across the middle rack of the smoker – fat cap up. Slowly roast for 90 minutes - 2 hours, lightly basting every 20 minutes with olive oil, or until the internal temperature of the roll achieves 130F and juices run clear.
o finish, sear the exterior of the rolled lamb over a well-oiled super-heated cast iron pan, or the hottest direct heat grill grates of your Char-Broil TRU Infrared Grill. Char the lamb roll exterior at 1-2 minutes per quarter turn, searing for 4-8 minutes total.
Carefully transfer lamb to a cutting board. Tent with tin foil and rest for 10 minutes before removing the kitchen string, slicing across the grain into thing medallions, and plating. Season additionally to taste, and serve.