Harissa Smoked Lamb Belly
Juicy lamb belly with a fiery harissa marinade, slowly hot-smoked for an intensely spicy flavor experience.
Ingredients(for 1 kg)
Instructions
Preparing the Marinade
10 MinutenMix harissa paste, olive oil, chopped garlic, lemon zest and sea salt into a homogeneous paste. The marinade should be intensely spicy and slightly creamy.
Marinating
4-12 StundenGenerously massage the lamb belly on both sides with the harissa marinade. Wrap in cling film and marinate in the refrigerator for at least 4 hours, optimally 12 hours.
Smoker Setup
30 MinutenPreheat smoker to 115-125°C. Insert a water container with hot water. Prepare apple and olive wood chips. Remove lamb belly from the refrigerator 30 minutes before smoking.
Smoking
4,5 StundenPlace lamb belly fat-side up on the grate and smoke at 115-125°C for 4-4.5 hours. Add wood chips every 60 minutes and monitor the core temperature.
Texas Crutch
60 MinutenOnce a core temperature of 75°C is reached, wrap the lamb belly tightly in butcher paper and leave in the smoker for a further 45-60 minutes until 90°C core temperature.
Resting and Serving
15 MinutenLet the wrapped lamb belly rest for 15 minutes. Then slice and serve with fresh coriander, yogurt and flatbread.
Pro Tip
Place a water container in the smoker during smoking to maintain moisture and prevent the fatty lamb belly from drying out.
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