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Post by gracoman on Sept 26, 2016 22:55:55 GMT -5
Remove the membrane and trim as desired. Rub lamb with olive oil, season with salt and pepper then heavily coat with Merquén (also known as Merkén) pressing the spicy/smokey mix into the meat. Let stand 1 hour at room temperature. Prepare the grill as a two zone cooker. Add smoke wood of choice (I used peach) to the hot side and slowly bring temp up to 300ºF with lamb on the indirect side. Remove when internal temp reaches 130ºF. Remove it sooner if you like it rare. Open vents and return lamb to sear for a good crust. Let it rest for 15-20 minutes. Slice and enjoy Merquén is a traditional Chilean spice mix made from dried goat's horn chilies, ground coriander seed, salt, and sometimes cumin. All smoked. Goat's horn Chile is illegal to import into the United States so US spice houses must mix other ingredients to mimic the flavor profile. If you want the real deal, it's Amazon or eBay for most of us. Upon opening a bottle, the first thing that hits the nose is an intense smokiness. A taste shows there is some real heat along with the earthiness of the coriander and cumin.
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