Smoked-fried lamb foot

1. Marinade. Mix all the spices, cut the ham shallowly, pour in the oil and rub well with the spices. Marinate for at least 6 hours.
2. Marinade - for injection.
Put everything, apart from the wine and oil, in a pot and mix well. Add the wine and bake the pot. Before starting to boil, add oil .. after boiling, remove from heat and cool. After cooling, strain the marinade to avoid large particles.
One hour before cooking, we inject the ham with a syringe.
3. Marinade. Mix all products.
Prepare the Kamado BONO barbecue for indirect cooking, light the charcoal with a tanner, place on the stainless steel grill and wait until the temperature rises to 130 degrees. Put up smoking blocks, close the upper and lower air dampers to keep the temperature even.
We bake the ham to 65C inside, every 30 minutes. applying marinade. We then wrap in foil and bake at the same temperature to 87C inside.
The temperature is easy to measure using a two-probe digital thermometer.
Delicious.

Ingredientai

Lamb ham
3-4 pcs. oak smoking blocks

1. The marinade will need:
Fresh chopped rosemary
Chopped thyme
Sea salts
Freshly ground pepper
3-4 grated garlic cloves
A little olive oil

2. For marinade - injection:
1 grated lemon peel (only without white part)
3 chopped mint leaves
1 clove chopped garlic
1/4 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh rosemary
1 cup dry white wine
1/2 cup olive oil
A pinch of freshly ground pepper

3. For the marinade:
250 ml of grape vinegar
125 ml of olive oil
Chopped rosemary
Chopped thyme
Salt and pepper
2 cloves grated garlic