Smoked Lamb Fattoush
An innovative fusion of the fresh Levantine Fattoush salad and smoked lamb with a sumac-pepper crust. The acidity of the sumac and the smoky aromas of the leg of lamb complement each other for a unique flavor experience. This recipe brings freshness and depth together in one dish.
Ingredients(for 1 kg)
Instructions
Applying the Crust
10 minutes + 4-12 hours restingMix all crust spices with olive oil and lemon zest into a spreadable paste. Rub the lamb evenly with it and let it rest in the refrigerator.
Heating the Smoker
30 minutesPreheat smoker to 130-145 °C. Add lemon and apple wood chips. Take the meat out of the refrigerator 45 minutes before smoking.
Smoking
3-4 hoursPlace lamb in the smoker and cook at a constant temperature until a core temperature of 70-75 °C. The sumac crust develops a characteristic red coloring during this process.
Resting & Plating
10-15 minutesLet meat rest for 10-15 minutes then slice thinly. Arrange on a Fattoush salad of tomatoes, cucumbers, mint, toasted flatbread and sumac dressing.
Pro Tip
For a complete Fattoush experience, slice the smoked lamb and serve on a bed of fresh arugula, tomatoes, cucumbers and toasted flatbread with pomegranate seeds.
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