Moroccan Lamb Chermoula

Name: Lamm Chermoula Marokkanisch
Total time: 6 h
Ingredients: 15 g Gemahlener Koriander; 12 g Gemahlener Kreuzkümmel; 10 g Geräuchertes Paprikapulver; 18 g Meersalz; 6 g Zitronenschale getrocknet; 8 g Knoblauchpulver; 3 g Cayennepfeffer

SmokingLambHot SmokingMedium6-8 hrs88-92 °C120-135 °CCherry + Apple

A classic Moroccan chermoula rub gives the lamb an aromatic herb-citrus crust when hot smoking. Coriander, cumin and paprika form the flavor base, while lemon zest adds freshness. Perfect for lamb shoulder or leg with an intense smoky aroma.

Ingredients(for 1 kg)

Ground coriander15 g

Ground cumin12 g

Smoked paprika10 g

Sea salt18 g

Dried lemon zest6 g

Garlic powder8 g

Cayenne pepper3 g

Instructions

Preparation

20 minutes + 12 hours marinating

Thoroughly mix all spices. Pat the lamb dry and generously rub with the chermoula rub, working it into all folds and pockets. Cover and marinate overnight in the refrigerator.

Smoker Preparation

45 minutes

Preheat the smoker to 120-135 °C. Soak cherry and apple wood chips for 30 minutes. Remove the meat from the refrigerator and bring to room temperature.

Smoking

6-8 hours

Place the lamb in the smoker and smoke at a constant temperature. After 3 hours, add wood chips every 45 minutes. Monitor the temperature with a meat thermometer until 88-92 °C is reached.

Resting

30-45 minutes

Wrap the finished lamb in double aluminum foil and let it rest in a warm place for 30-45 minutes so the juices distribute evenly. Only then slice and serve.

Pro Tip

Use freshly ground cumin – it makes an enormous difference in flavor. Wrap the lamb shoulder in aluminum foil after smoking and let it rest for 30 minutes so the juices redistribute.

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