Smoked Lamb Mansaf
The Jordanian national dish Mansaf is prepared in this version with smoked lamb leg. The meat gains a complex smoky note through smoking that harmonizes with the traditional Jameed sauce made from fermented goat's milk. An impressive interpretation of a festive dish.
Ingredients(for 1 kg)
Instructions
Applying dry rub
15 minutes + 4-12 hours restingPat the lamb leg dry. Mix all spices and salt and rub the leg generously on all sides. Cover and rest in the refrigerator for at least 4 hours.
Preparing the smoker
30-45 minutesSet smoker with beech and olive wood (2:1) to 110-125 °C. Remove meat from refrigerator 45 minutes before smoking and let it come to room temperature.
Slow smoking
5-6 hoursPlace the lamb leg in the smoker and maintain temperature continuously. After 3 hours, optionally mop with some lamb broth. Smoke until core temperature reaches 90-95 °C.
Resting
30 minutesTightly wrap the lamb leg in butcher paper or foil and rest for 30 minutes. Serve on a bed of rice and flatbread with Jameed sauce.
Pro Tip
Use olive wood sparingly as it gives off an intense, slightly bitter smoky flavor. A ratio of 2 parts beech to 1 part olive wood is ideal for lamb.
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