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Chudda's Cuisine/Lounge
Jun 02, 2014
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SMOKED LAMB WITH APRICOT CHUTNEY

Lamb has become one of our favorite types of meat to cook and eat. We love the Mediterranean/French spices and flavors that you can use with it and don’t need to even think about sauces or sides to go along with this food. We have been making  a lot of lamb in different styles, but Marilyn’s last creation is a keeper. We made it three times until she got the exact flavors she wanted. I love the combination of salt and sweet together and this apricot chutney complimented that. The highlight of this dish was the explosion of flavors of lavender and apricot together!! Amazing!! Marilyn smoked the lamb on the grill but you could also roast it in the oven just as well.  We made two different meals using the same lamb and apricot sauce. Here, in our house, there’s no waste of food or time. We will post soon the “extension” of this dish!!

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Lamb Ingredients

1 5-6 pound boneless leg of lamb

1/3 c. dried culinary lavender

1/4 c. chopped fresh rosemary

3 T. chopped fresh thyme

3 T. chopped fresh oregano

4 T. orange blossom honey

20 garlic cloves sliced

kosher salt and pepper

butcher’s twine

olive oil

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Directions

Open the lamb leg and season generously with salt and pepper then drizzle honey over. Combine the lavender, rosemary, thyme and oregano.  Spread on top of the honey and roll the leg back up.  Tie with butcher’s twine. Make small slits all over the lamb and insert garlic slices into the lamb.  Drizzle olive oil on the outside of the lamb and season again with salt and pepper.  Set aside to marinate for 4-8 hours or overnight.

When ready to cook, preheat a grill to medium low.  I used a side box smoker for indirect heat and used apple wood on top of charcoal to provide heat and smoke flavor.  If you don’t have that just put your coals to one side and keep lamb as far away from the coals as possible to cook low and use wood chips soaked in water on top of the hot coals for the smoke flavor.  You can just also cook without smoke and just the coals.    If cooking in the oven preheat to 300F and place in a roasting pan.  Cook lamb, turning occasionally, until 130F. for rare-medium rare.  Let lamb rest for 15-20 minutes before carving. Serve with apricot chutney.

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Apricot Chutney Ingredients

3 1/2 cups cubed pitted apricots
1/2 cup packed light brown sugar
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup golden raisins
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

Directions

Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 30 minutes or until thick, stirring occasionally. Serve warm or at room temperature.

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Have a great week!

Beijos e Tchau!

Ludmila and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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