Stove Top Smoker Pecan Smoked Leg Of Lamb Recipes

STOVETOP SMOKED PECANS

Steps:

• Place the pecans in a bowl. Pour the oil, sugar, paprika, salt and pepper over the pecans. Stir to combine.
• Place a heavy-bottomed pot on the stovetop, and have on hand a pasta pot insert or a steamer basket that fits inside this pot, and a tight-fitting lid. Line the bottom of the pot with heavy-duty aluminum foil. Fill the bottom with the drained wood chips. Top with the pasta pot insert or the steamer basket. Place the pecans in the insert. Turn the heat to medium-high. As soon as smoke is visible, place the lid on the pot and reduce the heat to low. Smoke the pecans for 20 minutes.
• Remove from the heat and pour the warm pecans on a serving platter. (Allow the wood chips to cool completely before discarding.) If making ahead, store the pecans in an airtight container.

STOVE TOP SMOKER PECAN SMOKED LEG OF LAMB

Steps:

• Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the.
• marinade into the drip tray, place leg of lamb on rack, season and form.
• a foil tent to cover tightly.
• Smoke on medium heat for 1 hour using pecan wood chips.
• Remove foil, brush lamb with remaining marinade, and place into a 350º oven for approximately 1 hour. Serve with jalapeno jelly on the side.