Smoked Lamb Baharat
Baharat, the Arab all-spice blend, contains black pepper, cloves, cinnamon, coriander, and nutmeg, giving the lamb a warm, complex seasoning. The meat is dry-rubbed and slowly smoked over mesquite and applewood. This dish is a feast for all the senses, uniting the richness of Arab cuisine with American BBQ style.
Ingredients(for 1 kg)
Instructions
Preparing the Baharat Rub
10 minutesMix all dry ingredients thoroughly in a bowl until a homogeneous spice mixture forms. Pat the lamb meat dry and apply the mixture evenly and generously on all sides.
Resting the Rub
4-8 hoursRest the seasoned meat on a rack in a pan, uncovered in the refrigerator. Open storage promotes the formation of a light crust on the surface (pellicle) that will better absorb smoke later.
Smoking
7-9 hoursFire up the smoker to 120-130 °C with mesquite and applewood chips in a 1:2 ratio. Place the meat and smoke until a core temperature of 88-91 °C. At 75 °C core temperature, optionally wrap in aluminum foil.
Resting and Carving
20-25 minutesRemove the meat from the smoker and let it rest wrapped in aluminum foil for 20-25 minutes at room temperature. Then slice against the grain into thin slices and serve immediately.
Pro Tip
Mesquite wood gives an intense, robust smoke – for more sensitive palates, shift the ratio in favor of applewood. Half a teaspoon of ground dried lime (loomi) in the mix gives an authentically Arab aroma.
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