Cherrywood Smoked Moroccan Spice-Rubbed Leg of Lamb
Moroccan spices infused into a leg of lamb, that is slowly smoked in cherry wood, until medium-rare and delicious!
Servings Prep Time
8guests 10minute
Cook Time Passive Time
5 – 6hour 24hour
Servings Prep Time
8guests 10minute
Cook Time Passive Time
5 – 6hour 24hour
Ingredients
Moroccan Spice-Rubbed Leg of Lamb Ingredients:
To Serve with Moroccan Spice-Rubbed Leg of Lamb Ingredients:
Instructions
Moroccan Spice-Rubbed Leg of Lamb Directions:
  1. 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:
  1. 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.
  2. 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.
  3. Slice the meat against the grain, serving with Kriek Pomegranate Barbecue Sauce and Smoked Garbanzo Bean Couscous.

Executive Chef: Sean Z. Paxton

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