Oriental Leg of Lamb

Name: Lammkeule Orientalisch
Total time: 5 h
Ingredients: 18 g Ras el Hanout; 6 g Kreuzkümmel gemahlen; 5 g Knoblauchpulver; 18 g Meersalz; 4 g Schwarzer Pfeffer gemahlen; 15 ml Olivenöl; 2 g Zimtpulver

SmokingLambHot SmokingMedium5-7 hrs74-78°C120-135°CBeech + Apple

The leg of lamb is rubbed with an aromatic blend of Ras el Hanout, cumin and garlic, then slowly hot-smoked. The combination of spices and smoke creates a deep, complex flavor. Beech and apple wood provide a mild, fruity-smoky character.

Ingredients(for 1 kg)

Ras el Hanout18 g

Ground cumin6 g

Garlic powder5 g

Sea salt18 g

Ground black pepper4 g

Olive oil15 ml

Ground cinnamon2 g

Instructions

Preparation

15 minutes + 12 hours resting

Pat the leg of lamb dry. Mix all spices with olive oil to form a paste and rub all over the meat. Cover and marinate in the refrigerator for at least 12 hours.

Preheating

30–45 minutes

Set smoker to 120–135 °C. Soak beech and apple wood chips for about 30 minutes. Remove leg of lamb from refrigerator 1 hour before smoking.

Smoking

5–7 hours

Place leg of lamb in the smoker. Add wood chips every 45–60 minutes. Monitor core temperature with a thermometer. At 74–78 °C internal temperature the meat is juicy and done.

Resting

20–30 minutes

Remove leg of lamb from smoker, wrap in aluminum foil and rest for 20–30 minutes to allow the juices to redistribute evenly.

Pro Tip

Place a drip pan with some broth and onions below – the dripping juices make an excellent jus.

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