Smoked Lamb Berbere
Berbere is the fiery Ethiopian spice blend made from chili peppers, fenugreek, trigonella, and ginger that gives the lamb a deep, complex heat. Slow smoking over hickory tempers the spiciness and caramelizes the outer crust into a magnificent bark. A masterpiece of East African BBQ tradition.
Ingredients(for 1 kg)
Instructions
Making the Berbere Paste
15 minutes + 12 hours marinating timeCombine berbere spice blend, hot paprika, fenugreek, grated ginger, garlic, sea salt, and olive oil into a thick, spreadable paste. Pierce the lamb meat deeply and massage the paste in completely, including into all crevices.
Marinating
12 hoursWrap the rubbed meat in cling film or place in a container with a lid. Marinate in the refrigerator for 12 hours. Remove from the refrigerator 1 hour before smoking and let it come to room temperature.
Low and Slow Smoking
9-12 hoursSet smoker to exactly 110-120 °C with hickory and cherry wood chips in a 1:1 ratio. Place the meat and keep the temperature constant. At 65 °C core temperature, wrap the meat in butcher paper. Continue smoking until 90-93 °C core temperature.
Resting Phase
30 minutesRemove the meat from the smoker and let it rest in the butcher paper in an insulated bag or warm oven (60 °C) for at least 30 minutes. This step is crucial for maximum juiciness. Slice or pull for serving.
Plating
10 minutesArrange the smoked berbere lamb on a platter and serve with injera bread, pickled chili peppers, and fresh cilantro. Drizzle the meat juices that have collected during resting over the top as a jus.
Pro Tip
Berbere contains a lot of sugar from the paprika and tends to burn early – do not let the smoking temperature exceed 120 °C. For a more authentic flavor, roast and grind the spices yourself instead of using ready-made blends.
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