A Moroccan Spice Rub includes flavors that challenge traditional barbecue (Texas, North Carolina | South Carolina, Memphis, to Kansas City). Using the same idea and technique of classic cue’ ing and overlaying the flavors of Morocco to a leg of lamb brings this dish to a new level of sophistication. Serve this succulent leg of lamb with the Kriek Pomegranate Barbecue Sauce and the Smoked Garbanzo Bean Couscous for the full effect; barbecue meets Morocco!
Serves: 8 as an entrée, with some great leftovers for the next day’s lunch
Take the leg of lamb and evenly dust it with the spice rub. Massage the rub into the whole leg. Wrap tightly in plastic wrap and refrigerate overnight at least and preferably 24 hours.
General Smoking Instructions:
If you have a wood-fired smoker, start two pounds of charcoal in the coal box. In a medium-sized bowl, add 3/4 a pound of wood chips or chunks, and top with enough water to cover them, letting soak for 30 – 45 minutes. Place a water (or beer) pan under the grill rack. This will help maintain a moist environment, making for a juicy barbecue. The coals are ready when they start to show a light layer of white ash on the surface. Add the prepared meat above the water pan. Adjust your air intake and amount of coals to keep the temperature between 225°F | 107°C and 275°F | 135°C, depending on what is being cooked. Check the coals, adding more charcoal and soaked chips | chunks periodically (usually every 45 minutes to an hour) until the meat is done.
Place the leg of lamb into a smoker and smoke at 275°F | 135°C for five to six hours. Use mesquite for the base heat and, to the smoker, add cherry wood chips that have been soaked in either water or beer. The internal temperature of the leg should not go beyond 140°F | 60°C. Once done, remove from the smoker and let the leg rest for 20 minutes, covered in aluminum foil.