Bourbon Glazed “Ham” of Lamb
Chef Paul’s Pairing Recommendation: 2023 Cuvèe Alice
Ingredients
For the Leg of Lamb:
3 lb leg of lamb, bone-in
1 cup Dijon mustard
¼ cup brown sugar
½ tsp ground ginger
½ tsp ground clove
½ tsp ground nutmeg
¼ tsp cinnamon
¼ cup sea salt
3 tbsp black pepper
For the Bourbon Ham Glaze:
10 oz molasses, preferably Blackstrap
10 oz bourbon
10 oz orange marmalade
6 cloves garlic, finely chopped
6 tbsp thyme, chopped
Instructions
Combine the dry spices with the salt and pepper in a small bowl.
Coat the leg of lamb with the mustard and generously season the leg with the dry seasonings.
Place in your fridge to marinate overnight.
Remove the leg of lamb and place onto the counter to temper for 30 minutes to an hour.
Pre-heat your smoker for the smoker setting or 175 degrees.
Meanwhile, in a small bowl, combine the molasses, orange marmalade, and bourbon.
Place the leg of lamb in the smoker and smoke to an internal temperature of 120-125 degrees for medium rare.
Glaze the leg of lamb with the bourbon and molasses mixture every 15 minutes.
Once the desired temperature is achieved, remove the leg of lamb from the smoker and cover the leg in aluminum foil and allow to rest for a minimum of 30 minutes.
Once rested, slice the leg of lamb. Serve and enjoy.
2023 Cuvèe Alice
Aromas of boysenberry, black cherry, cinnamon and vanilla fill each glass of 2023 Cuvèe Alice. The entry is rich and flavorful, brimming with bright blue and red fruits. The mid palate is soft and elegant, with mouth coating weight segueing into a finish with soft tannin structure.
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