Recipe Provided ByExecutive Chef Jammir Gray
4 to 6
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
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest