This was smoked lamb in homemade pita.
It was a part of our new trend - smoking. We did
beef,
tofu,
duck,
fish, and
pork. J's next target was lamb leg. Our smoking cookbook had a recipe called Martini Leg of Lamb, using gin to scent lamb. It sounded interesting to try. Hickory was J's choice to smoke.
J started in the morning and lamb reached the targeted temperature just around the lunch time. It was much quicker than our last smoking experience, 12 hour-non-stop-pork-smoking.
Final internal temperature is always controversial. I lean toward medium or between medium and well-done; J votes for medium-rare. This was somewhere between medium-rare and medium, depending on the part of the lamb. We both were happy. Good job J!
How would we enjoy the smoked lamb? We thought cubed smoked lamb in pita pockets along with fresh tomato, onion (for J) and Tzatziki would be simply enjoyable. Of course, Tzatziki was homemade!
Pitas were homemade too!
Assemble our own pockets and eat. It was pretty good. Yet be careful the outside of the lamb had very intense smoked flavors. Especially I tried to pick well-cooked parts, which included the outside more or less. My pita pocket tasted just like smoke that evilly masked the delicate lamb flavor. J who picked pieces of meat that was tender inside didn't encounter such a problem. Lucky him. Lessons learned of the day: Stay away from the smoked surface of the lamb!
