Leg of Lamb Ras el Hanout
An aromatic leg of lamb rubbed with North African Ras el Hanout spice blend and hot smoked. Complex spices like cinnamon, cumin and coriander give the meat a deep, exotic flavor. Smoking with fruit wood perfectly complements the sweet and spicy aromas.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 12 hours resting timeMix all rub ingredients with olive oil into a paste. Pat the leg of lamb dry, apply and massage the paste evenly. Cover and marinate in the refrigerator for at least 12 hours.
Preheating
30 minutesPreheat the smoker to 120-140 °C. Soak apple and cherry wood chips for 30 minutes, then place in the smoker box or directly on the coals.
Smoking
5-7 hoursPlace the leg of lamb in the smoker and cook indirectly. Check core temperature regularly. Add fresh wood chips every 90 minutes. Target core temperature is 72-75 °C for medium-well.
Resting
20 minutesRemove the leg of lamb from the smoker, wrap loosely in aluminum foil and let rest for 20 minutes to allow the juices to redistribute evenly.
Pro Tip
Take the leg of lamb out of the refrigerator 1 hour before smoking for even cooking. A splash of orange juice during smoking keeps the meat moist.
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