Smoked Lamb with Dukkah

Name: Lamm Dukkah Geräuchert
Total time: 4 h
Ingredients: 20 g Gehackte Haselnüsse geröstet; 12 g Koriandersamen geröstet; 8 g Kreuzkümmel geröstet; 8 g Schwarzer Sesam; 15 g Meersalz; 6 g Schwarzer Pfeffer grob gemahlen; 12 ml Olivenöl

Pepper CrustLambHot SmokingMedium4-6 hrs72-78 °C125-140 °CBeech + Almond

Dukkah, the Egyptian nut-spice blend of hazelnuts, coriander seeds and cumin, creates a unique crunchy rub for smoked lamb. The nuts caramelize slightly during smoking and form an aromatic crust. This recipe is particularly well suited for leg of lamb or lamb loin.

Ingredients(for 1 kg)

Roasted chopped hazelnuts20 g

Roasted coriander seeds12 g

Roasted cumin8 g

Black sesame seeds8 g

Sea salt15 g

Coarsely ground black pepper6 g

Olive oil12 ml

Instructions

Preparing Dukkah Rub

20 minutes + 6-12 hours resting time

Toast hazelnuts, coriander seeds and cumin separately in a dry pan until aromatic. Allow to cool and coarsely grind together with sesame, salt and pepper. Rub the meat with olive oil and firmly press the dukkah rub on. Refrigerate.

Smoking

4-6 hours

Preheat smoker to 125-140 °C with beech and almond wood chips. Carefully place the lamb to preserve the crust. Smoke until core temperature reaches 72-78 °C. Add wood chips every 60-90 minutes.

Setting Crust & Resting

25-30 minutes

After smoking, let the lamb rest uncovered for 5 minutes to allow the dukkah crust to set. Then loosely cover with aluminum foil and rest for 20-25 minutes. Carefully slice to preserve the crust.

Pro Tip

The hazelnuts should be lightly toasted before grinding so the oil is released and better adhesion to the meat is achieved. Use almond wood when smoking – it perfectly complements the nuttiness of the dukkah. Handle the crust carefully when slicing.

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