Leg Of Lamb With Pork Loin In Double Smoker Cooker Recipe - Cooking Index
Leg Of Lamb With Pork Loin In Double Smoker Cooker Recipe - Cooking Index
| 1 | Leg lamb | |
| 1 | Pork loin (small) | |
| Fresh mint | ||
| Salt | ||
| Cayenne pepper | ||
| 1 cup | 237ml | White wine - dry |
| 1 teaspoon | 5ml | Dried mint - crushed |
| 1 teaspoon | 5ml | Garlic clove - whole (large) |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Onion - whole - peeled (large) |
| Water | ||
| 7 lbs | 3178g / 112oz | Charcoal |
| 4 | Hickory or pecan wood |
Salt and pepper pork and lamb (remove most of fat from lamb).
Pat fresh mint on lamb, trying to make it stick as much as possible. Put wine, dried mint, garlic, Worcestershire sauce, and onion in water pan.
Light charcoal, let it burn down, then place wood on it. Put water pan in smoker cooker and add water carefully until pan is filled. Place lamb on bottom grill, pork on top grill.
Close cooker and cook for approximately 4 to 5 hours.
Check to see if pork is coming away from bone. If it is, the meat is done.
From Justin Wilson's "Gourmet and Gourmand Cookbook".
Source:
Mothers in New Orleans
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