Christmas Lamb

A traditional Christmas feast can be difficult if you work in a restaurant. You will cook for 200, 300 or even a couple of thousand people at work, then turn around and do the same for your loved ones. That is a lot of cooking!

For me, we really don’t have a singular item that defines Christmas dinner. We have had ham, turkey, game hens and prime rib. Yawn! Ham is better suited for omelets. Turkey, that is Thanksgiving. Plus there are still leftovers in the freezer. Game hens, glorified baby chickens! The last time I cooked prime rib on Christmas was during a freak ice storm and subsequent 3-day power outage. I was reminded then that a large hunk of cow cooks nicely in a fireplace.

Over the last few years, when I have been able to cook Christmas dinner, lamb was the protein of choice. I usually cooked a rack but the cost has been ridiculous. The leg, however, is reasonably priced, has a nice flavor and you don’t have to French the ribs! (Frenching the ribs refers to removal of the tissue between the top parts of the ribs. This makes an elegant handle.)

The last couple of years, I have cooked this recipe for the restaurant I have worked at. It works best with a smoker or a grill but you can roast it in an oven.

Ancho Rubbed Smoked Leg of Lamb

Lets start with the rub. This recipe will make more than you will need but I like to have extra for other applications. (The restaurant I developed this recipe for currently uses in on one of their entrees.) One of the measurements is a little non-standard but it makes sense when you make it.

Ancho Rub

20ish ancho chilies - enough to fill a 6 cup blender carafe once the stem and seeds have been removed.

8 Tbsp. whole black peppercorns

4 Tbsp. whole cumin seeds

4 Tbsp. whole coriander seeds

1 tsp. cayenne pepper (optional or to taste)

2 lbs. light brown sugar

1 cup kosher salt

Place the whole spices, (peppercorns, cumin and coriander) in a heavy sauté pan over medium heat. Be sure to shake this frequently so they don’t burn. Gently heat the spices until they become fragrant and allow the spices to cool in the pan.

Clean the anchos by removing the stems and as many of the seeds as you can and place the chilis into the carafe of your blender and add the toasted spices. Blend until the chilies are no bigger than a ¼ inch square. Turn off the blender and wait until the dust settles before you proceed.

Place the contents of the carafe in a large mixing bowl and add the salt, sugar and cayenne. Stir all this together.

The Lamb

You can either use boneless or bone in. Either work well. Take the rub and liberally rub the leg with as much of the rub as you want. I use quite a bit. Wrap the rubbed leg in plastic wrap and refrigerate over night.

The next day we cook.

Here is the tricky part. There is no way I would know what type of smoker or grill you have or if you even have either. That means I have no idea how fast this will cook! I will give you a few guidelines from the longest cooking method to the shortest. Whichever method you use I highly recommend using a probe thermometer to monitor the internal temperature. If you don’t have one you will need to use a hand held thermometer to keep an eye on things.

Cold Smoker

I like this method because you can smoke the lamb for a very long time and still keep the doneness in the medium rare to medium range. Follow your smokers instructions and give the leg a good 6 – 8 hours of smoke. Use whatever wood or smoking agent you like. (I have been known to add the left over grounds from my morning coffee, cinnamon sticks, tea or even dried corn cobs)

When the smoking is done you will need to roast the leg to about 130° to 140°. That could take another 1 to 2 hours at 350°.

Hot Smoker

Again, use your probe thermometer, follow your smokers instructions. Pull the leg when you reach 130° to 140°. This could take 3 to 4 hours.

Grill

Use indirect heat to gently roast your leg. If using gas turn off one set of burners and place the lamb in that area. With charcoal arrange the coals on the sides of the grill and place the lamb in the middle. In both cases, rotate the lamb every half hour. Again monitor your temp. Pull, the roast, at medium rare to medium. This could take 2 to 4 hours.

Oven

Roast at 350°, until you reach the desired doneness. This is going to take about 1 to 2 hours.

Here is where our paths meet

Once you have reached the desired doneness, let the leg rest about 20 minutes. After the rest, slice, serve and consume.

Best Wishes

However you spend your holidays, have a happy and blessed holiday. Please feel free to share this blog on your social sites and drop us and email with your results. I almost forgot the leftovers. Think one word. Gyros!

Have a Merry Christmas!

~T