September 23, 2023

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


Recipe Provided By
Executive Chef Jammir Gray

4 to 6

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


Sumac Smoked Leg of American Lamb:

  • 5 to 7 pounds American Lamb leg, boneless or bone-in
  • 2 tablespoons salt
  • 2 tablespoons sumac
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon ground black pepper 


  • 1-1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 12 ounces garlic, peeled
  • 1 cup lemon juice
  • 2 tablespoons salt
  • 2 cups grapeseed oil 

Extra-Virgin Olive Oil Flatbread:

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon Maldon salt
  • 2 tablespoons extra-virgin olive oil, divided, plus more for cooking
  • 1 teaspoon sugar
  • 3/4 cup cold water 

Herb Fennel Salad:

  • 1 cup arugula
  • 1 cup mizuna
  • 1 cup parsley leaves
  • 1 cup fennel, shaved thin
  • 1/2 cup mint, torn
  • 1/2 cup red onion, shaved thin
  • 1/4 cup dill
  • 2 tablespoons extra-virgin olive oil
  • Salt and ground black pepper, as needed


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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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