Smoked Leg of American Lamb with Toum, Extra Virgin Olive Oil Flatbread and Herb Fennel Salad

For the Sumac Smoked American Leg of Lamb: Preheat smoker to 250°F. In a bowl, Combine the salt, sumac, garlic and pepper in a bowl. Rub mixture all over the leg of lamb. Smoke for 3-4 hours or until the internal temperature reaches about 145 degrees. Allow the leg of lamb to rest before slicing. 

For the Toum: Boil the potatoes in water until very soft; drain potatoes and reserve boiling water. 

In a blender, add garlic, lemon juice, salt and warm cooked potatoes; blend until smooth. Add in grapeseed oil until emulsified. Use reserved potato water to achieve desired consistency (like that of a thick aioli); refrigerate until needed. 

For the Extra-Virgin Olive Oil Flatbread: Mix the all-purpose flour, baking powder and salt until blended. Add 2 tablespoons oil, sugar and water, gradually; knead until smooth dough forms. 

Divide into 60-gram pieces; roll out to 6-inch rounds. 

In a medium skillet, heat 1 teaspoon oil. Cook the rolled flatbread for 30 seconds to 1 minute on each side until there are light golden-brown bubbles. Set aside and keep warm under a tea towel. 

For the Herb Fennel Salad: In a bowl, combine arugula, mizuna, parsley, fennel, mint, onion, dill and oil; mix. Season with salt and pepper. 

To Assemble: Spread 1 to 2 tablespoons of Toum on each Extra-Virgil Olive Oil Flatbread; top with a few thin slices of the Sumac Smoked Leg of Lamb and Herb Fennel Salad. 

Note:  After rolling out the flatbread, it will hold nicely in the freezer.