COMMENT:
Though lamb was not commonly found in South Louisiana cooking until
the late 1960s, today it has a prime spot on Louisiana tables. At
Lafitte's Landing, we have a reputation for the finest variations
of lamb recipes in the state
INGREDIENTS:
- 3 (4-rack) lamb loins, deboned
- 4 cans root beer
- 1/2 cup dry red wine
- 3/4 cup brown sugar
- 1/4 cup garlic, diced
- 1/4 cup rosemary, chopped
- 1/4 cup dried thyme
- 1/4 cup dried basil
- salt and cracked black pepper to taste
METHOD:
Preheat home-style smoker according to manufacturer's directions.
Pre-soak pecan or hickory chips in cold water. In the water pan,
place root beer. The use of this liquid instead of water will impart
a special flavor to the meat that will surely be a hit. On a large
sheet pan, place lamb loins and top with red wine. Moisten lamb
loins well with the wine to ensure that all seasonings will adhere
to the meat. Generously coat with all remaining ingredients and
allow to sit at room temperature for one hour. Place water pan in
smoker and put lamb loins on top rack. Place wood chips on coals
and smoke, covered, approximately 45 minutes. Check for doneness
and use the scale provided with your smoker to ensure proper cooking.
The lamb may be served hot but is also excellent served cold and
thinly sliced with Creole mustard. |
