Smoked Sumac-Lemon Lamb

Name: Lamm Sumac-Zitrone geräuchert
Total time: 4 h
Ingredients: 20 g Sumach, gemahlen; 8 g Zitronenabrieb (getrocknet); 18 g Salz; 6 g Schwarzer Pfeffer, grob gemahlen; 5 g Knoblauchpulver; 4 g Getrockneter Thymian; 10 ml Olivenöl

SmokingLambHot SmokingEasy4-6 hrs70-72 °C115-130 °CLemon + Apple

This recipe combines the fruity-tart note of sumac with fresh lemon for a Mediterranean-Oriental flavor composition. The lamb is dry-rubbed and then hot-smoked, creating an aromatic crust. The sumac gives the meat a unique depth and a slightly ruby-red color.

Ingredients(for 1 kg)

Sumac, ground20 g

Lemon zest (dried)8 g

Salt18 g

Black pepper, coarsely ground6 g

Garlic powder5 g

Dried thyme4 g

Olive oil10 ml

Instructions

Mix and apply rub

20 minutes + 4-12 hours resting

Mix all dry ingredients together. Coat the meat with olive oil and work in the rub evenly. Cover and refrigerate for at least 4 hours.

Smoking

4-6 hours

Preheat smoker to 115-130 °C. Remove meat from refrigerator and acclimatize for 30 minutes. Smoke with lemon and apple wood until internal temperature reaches 70-72 °C.

Resting and serving

10-15 minutes

Drizzle the meat with freshly squeezed lemon juice, wrap in foil, and rest for 10-15 minutes. Serve sprinkled with fresh sumac and pita bread.

Pro Tip

Use freshly ground sumac – it is more intense than pre-mixed versions. The crust should be completely dry before smoking for optimal smoke absorption.

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