Slow-Smoked Honey Maple Lamb

This must have been Ontario’s most perfect Victoria Day weekend on record!  Every day was sunny and warm....perfect for planting the vegetable garden, hopping in the canoe, and reconnecting with neighbours around the barbecue.  Our friends included us in their annual fireworks celebrations, starting with a dinner of salmon and halibut that John had caught in British Columbia.  After a delicious feast two brave souls ventured out in the dark on a barge and lit off an awesome array of fireworks for an hour-long spectacular show.  We watched from the boathouse roof, grateful that we were both warm and bug-free!

Dinah, Green, Dave and Alex

Mary-Jo and Jessica

John and Ted

There's nothing quite like a brand new puppy!

 

Smoked Brie on a Cedar Plank

2 whole small rounds of brie

¼ cup red pepper jelly (we used red pepper jelly with figs and balsamic)

Assorted biscuits

This is the easiest appetizer ever.  Simply place the cheese on a soaked cedar plank.  Top with jelly, and place on the top rack of the Broil King Keg.  Smoke at 275° F for 20 minutes or until golden and gooey.  It will absorb the subtle flavour of smoke that makes it just a little different. Serve with biscuits. 

Slow-Smoked Honey Maple Lamb Shoulder

1 3-pound boneless lamb shoulder, rolled and tied

¼ cup Dijon mustard

2 tablespoons maple syrup

2 tablespoons honey

Juice of one lemon

1 tablespoon white wine vinegar

3 tablespoons chopped fresh mint

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

Combine all the marinade/glaze ingredients in a small saucepan, and simmer until slightly thickened, about 15 minutes.  Let cool. 

Place lamb in a re-sealable plastic bag, and pour the honey maple mustard mixture over top.  Refrigerate overnight. 

The next day, light the Broil King Keg according to our instructions.  Place the lamb over the diffuser pan of water.  Smoke for 6 hours, occasionally basting with the reserved sauce.  Bring any remaining sauce to a boil for 2 minutes and set aside. 

Using 2 forks shred the lamb.  Toss with the cooked glaze.  We used the shredded lamb for little appetizer sliders on mini buns, served with a dollop of mango chutney. 

The lamb can also be served in slices as a main course.

Smoked Vegetable Pasta Salad

1 large eggplant, peeled and sliced lengthwise ¼ “ thick

2 zucchini, sliced lengthwise ¼ “ thick

1 red pepper, cut into chunks
1 yellow pepper, cut into chunks

8 ounces mushrooms, trimmed

1 cup large cherry tomatoes, halved

¼ cup olive oil

1 package bowtie pasta, cooked al dente

For the Vinaigrette:

3 tablespoons white wine or white balsamic vinegar

1 ½ teaspoons Dijon mustard

¼ cup olive oil

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh basil

3 ounces Greek feta, crumbled

¼ cup pitted Kalamata or Nicoise olives

Sprinkle salt over the eggplant and zucchini and place them in a colander to drain for 20-30 minutes.  Meanwhile, light the Broil King Keg and toss in some mild wood chips, such as apple wood.  Pat the vegetables dry with paper towels.  Brush or toss all the vegetables with olive oil, then place them on the prepared smoker.  If the tomatoes are small enough to slip through the grids, place them on top of the peppers. Cook until tender and beginning to turn golden.  Remove from the smoker and let cool in a single layer.  Do not cover with plastic wrap. May be prepared one day ahead to this point and refrigerated.

Cut the vegetables into bite-sized pieces.   In a small bowl, whisk together the vinegar and mustard.  Drizzle in the olive oil in a slow steady stream until incorporated.  Add the salt and pepper and whisk again. 

Place the prepared pasta and vegetables in a large bowl.  Pour the dressing over and sprinkle with the chopped rosemary and basil.   Scatter the cheese and olives over top.  Toss gently and serve at room temperature.  

The meal was capped off with Dinah's amazing birthday cake for Jason

 Dinah's delicious cake recipe came from Smitten Kitchen.  Follow the link for this wonderful recipe.  Instead of the brittle topping, Dinah sprinkled the cake with salted peanuts.  Yum!