ChefXi OfficialA soulful fusion of slow-smoked lamb leg glazed with a vibrant pomegranate and sumac reduction, served over a bed of herb-flecked freekeh.
In a small bowl, whisk together the pomegranate molasses, sumac, minced garlic, olive oil, oregano, salt, and pepper to create the marinade.
Rub the marinade all over the lamb leg, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the essence of the meat.
Preheat your smoker to 250°F (120°C) using oak or cherry wood for a subtle, sweet smoke profile.
Place the lamb in the smoker. Smoke until the internal temperature reaches 145°F (63°C) for a perfect medium-rare, or 160°F (71°C) if you prefer it more tender and pull-apart.
Spritz with a little apple juice every hour to keep the exterior moist.
While the lamb smokes, bring the chicken stock to a boil in a medium pot. Add the freekeh, reduce to a simmer, cover, and cook until the liquid is absorbed and grains are tender.
Fluff the freekeh with a fork and stir in the fresh parsley and lemon juice. Set aside.
Remove the lamb from the smoker and let it rest on a carving board for 20 minutes before slicing. Serve over the warm freekeh.
The key to this dish is the 'low and slow' approach to the lamb, allowing the fat to render and mingle with the pomegranate molasses. If you can't find pomegranate molasses, a reduction of pomegranate juice with a touch of honey works beautifully. Always let the meat rest for at least 15 minutes before carving to ensure the juices redistribute. Taste the history in every bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.