Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb

Moroccan-Spiced-Leg-of-Lamb-2-96

A Moroccan Spice Rub  include 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

 

Special Equipment:

mesquite lump charcoal to start the fire

3       pound       cherry wood for smoke

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #31

Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb
Votes: 5
Rating: 2.6
You:
Rate this recipe!
Print Recipe
Moroccan spices infused into a leg of lamb, that is slowly smoked in cherry wood, until medium rare and delicious!
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
5 - 6 hour 24 hour
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
5 - 6 hour 24 hour
Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb
Votes: 5
Rating: 2.6
You:
Rate this recipe!
Print Recipe
Moroccan spices infused into a leg of lamb, that is slowly smoked in cherry wood, until medium rare and delicious!
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
5 - 6 hour 24 hour
Servings Prep Time
8 guests 10 minute
Cook Time Passive Time
5 - 6 hour 24 hour
Ingredients
Moroccan Spice-Rubbed Leg of Lamb Ingredients:
To Serve with Moroccan Spice-Rubbed Leg of Lamb Ingredients:
Servings: guests
Units:
Instructions
Moroccan Spice-Rubbed Leg of Lamb Directions:
  • 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 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.
  • Slice the meat against the grain, serving with Kriek Pomegranate Barbecue Sauce and Smoked Garbanzo Bean Couscous.
Sean Paxton

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