Smoked Lamb Chermoula
Chermoula is a North African herb-spice paste made from cilantro, parsley, cumin, and harissa that gives the lamb a vibrant, fresh aroma. Gentle hot smoking over cedar and cherry wood caramelizes and deepens the fresh herbal flavors. A perfect interplay of freshness and smoke.
Ingredients(for 1 kg)
Instructions
Making the Chermoula
15 minutesProcess all ingredients in a mortar or blender into a smooth paste. The paste should be spreadable but not too liquid. Adjust consistency with a little olive oil if needed.
Marinating the Meat
6-24 hoursPierce the lamb meat at several points with a knife. Spread the chermoula paste generously over the entire meat and massage into all incisions. Marinate covered in the refrigerator.
Smoking
5-7 hoursPreheat the smoker to 110-120 °C with cherry and lemon wood chips. Place the meat directly on the rack and smoke until a core temperature of 80-83 °C. Add fresh wood chips every 90 minutes.
Resting
15-20 minutesRemove the finished smoked lamb from the heat and loosely cover with aluminum foil. Let it rest for 15-20 minutes to allow the meat juices to distribute evenly. Serve with fresh cilantro sprigs and lemon wedges.
Pro Tip
Add fresh cilantro roots to the paste if available – they have a more intense flavor than the leaves. During smoking, place a halved lemon in the smoker to create additional citrus vapors.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.