This week’s Festive Feast recipe infuses rich, smoky flavours with the sweetness of honey and the warmth of saffron, creating a gorgeous taste that will leave your taste buds dancing. Follow our step-by-step guide to create a mouthwatering masterpiece that will undoubtedly become a star at your dining table this Christmas.
For the Marinade
1/4 cup olive oil
3 tbsps honey
1/4 cup lemon juice
Zest of 1 lemon
3 clove garlic, finely minced
2 tsps cumin seeds, toasted
1/2 teaspoon fennel seeds, toasted
1 1/2 teaspoons ground coriander
1/2 – 1 teaspoon dried red chili flakes
A pinch of saffron threads, steeped in 1 tablespoon hot water
1 ½ teaspoons sea salt flakes
Freshly ground black pepper
2.5 - 3kg free-range leg of lamb
3 red onions, peeled and sliced into wedges
1 garlic bulb, halved
3 bay leaves
1/2 cup chicken stock
Salt and cracked black pepper
Cuisine Middle Eastern
Keyword Saffron Honey Smoked Leg of Lamb
Prep Time 10 minutes
Marinade Time Overnight
Cook Time 5 hours
Total Time 5 hours and 10 minutes
Servings 5 people
Heat Resistant Gloves
Red Devil Blow Torch
Preheat the Offset Smoker
Start by getting your offset smoker ready. Preheat it to a steady temperature of 225°F (107°C). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
Create the Marinade:
In a small mixing bowl, combine olive oil, honey, lemon juice, lemon zest, minced garlic, toasted cumin seeds, toasted fennel seeds, ground coriander, dried red chili flakes, saffron threads with water, sea salt flakes, and black pepper.
Rub the marinade all over the lamb, ensuring even coverage.
Place the lamb in a non-metallic dish, cover it tightly, and let it marinate in the refrigerator overnight.
Smoke the Lamb:
Once the smoker is ready, place the marinated leg of lamb in the smoker.
Smoke the lamb for about 1 hour.
Make the Pomegranate Tabouli
In a large dutch oven, place the sliced red onions, halved garlic bulb, and bay leaves.
Drizzle with about 2 tbsps of olive oil and season lightly with salt and pepper.
Place the smoked leg of lamb on top of the onions, fatty side facing down.
Add chicken stock to the dutch oven, cover loosely with foil or a lid, and roast for about 3 hours.
Remove the foil, turn the lamb over with the fatty side facing up, and roast uncovered for an additional 50-60 minutes.
Increase the smoker temperature to 220ºC for the last 15-20 minutes to render the fat and caramelize the top.
Rest and Serve:
Remove the lamb from the roasting tin and cover with foil. Let it rest while preparing the gravy.
Place the roasting tin on the hob and reduce the pan juices over high heat until desired consistency.
Adjust seasoning with salt or a squeeze of lemon to brighten the flavours.
Return the smoked leg of lamb to the dutch oven, gently heat through, and serve with the flavourful gravy.