Smoked Lamb

You'll love this Smoked Lamb because it's juicy, tender and flavored with Moroccan spices. This slow cooked, smoky lamb is a mouthwatering recipe that anyone can make. Whether making Smoked Leg of Lamb (Bone-in or Boneless Roast), you can't go wrong with this recipe!

Perfect to make for your next family gathering, a special occasion or for a holiday feast. Smoking meat is always a showstopper, these easy to follow instructions will have you an expert smoker in no time!

Equipment

• Smoker - Offset Charcoal Smoker, Traeger Pellet Smoker or indirect heat using a Weber
• Temperature Probe - to check internal temperature
• Charcoal - lump wood Charcoal is my preference
• Wood Chunks - Pecan Wood, Cherry Wood or Apple Wood (milder wood works for lamb)
• Water Pan - foil pan to catch drippings and added moisture
• Aluminum Foil - to cover and rest your meat before serving

Ingredients You'll Need

• Boneless Leg of Lamb - 4 ½ pounds (2.2 kg)
• Extra Virgin Olive Oil
• Garlic
• Harissa Paste - a Tunisian Chili Garlic Paste
• Lemon Juice
• Spices - Cumin Seeds, Salt, Paprika, Turmeric and Black Pepper

How to Make Smoked Lamb

1. Spice Rub - mix together Garlic, Harissa Paste, Lemon Juice, Cumin Seeds, Salt, Paprika, Turmeric and Black Pepper.
2. Prepare Boneless Leg of Lamb - pat dry Lamb with a paper towel. Keep Lamb netting to hold its form while smoking. Drizzle with Olive Oil to lightly cover the lamb. Massage the Spice Rub all over the meat. Bring to room temperature while you prepare the smoker.
3. Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
4. Insert Probe - place temperature probe in the thickest part of the lamb.
5. Place in Smoker - place Leg of Lamb on the grill in the smoker.
6. Add Wood - place 2 pieces of Cherry Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
7. Smoke - keep Leg of Lamb in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 3 to 4 hours depending on temperature.
8. Rest - remove from heat and cover with foil to rest for 15 minutes.
9. Serve - carefully remove the Lamb netting and slice against the grain. Serve immediately.

Smoked Lamb Flavor Ideas

• Greek Lamb - mix together Rosemary, Oregano, Garlic, with juice of lemon and rub over the lightly oiled lamb - sprinkle crumbled Feta and mint or fresh Oregano when serving
• Shashlik Style - marinate lamb overnight in the fridge with 4 sliced onions, salt and pepper and a cup of mineral water - sprinkle with Paprika before putting into smoker
• Spicy Lamb - add freshly chopped red chili peppers, or add Cayenne Pepper to spice rub
• Korean Bbq Lamb - marinate lamb overnight in the fridge with Korean Gochujang Paste, Soy Sauce, Ginger, Garlic, Honey and Sesame Oil
• Xinjiang Smoked Lamb - mix together Ground Cumin, Ground Coriander and Red Chili Flakes with a generous amount of minced garlic, ginger and a thinly sliced green onion. Allow flavors to marinate for a few hours. After smoking, garnish with chopped cilantro

Recipe Tips and FAQs

• Meat Thermometer - can't say this enough, always check the internal temperature when smoking to ensure optimal flavor done-ness to your liking
• Bbq Spritz - this adds moisture to the smoked lamb during the smoking process. Using a food safe spray bottle, fill with 1 cup Apple Cider Vinegar with a teaspoon of Harissa Paste (or can just use water). Lightly spritz lamb every 30-45 minutes
• Maintain Temperature - avoid heat fluctuations keeping temperature between 225°F-250°F (110°C-120°C). Try not to open and close the lid to peek
• Don't Go Heavy on the Smoke - only add 1 or 2 pieces of smoking wood, as you don't want to overwhelm with smoke flavor
• Harissa Paste Substitute - if you can't find Harissa, substitute with your favorite hot sauce like Sriracha, Tabasco, Sambal, or Chili Garlic Sauce
• Leftovers - use your leftover smoked Lamb to make a Traditional Shepherds Pie, made with leftover meat!

Bone-in or Boneless Lamb?

The choice is up to you. I prefer the Boneless Lamb Roast that I buy at Costco. It makes serving and slicing easier than a lamb leg, and smokes a bit faster. Keep the lamb netting on when smoking to keep the shape of your lamb - however when removing netting you will also remove some crust. When applying Spice Rub, get into every nook and cranny for best flavor.

How Long to Smoke Leg of Lamb?

There are many variables that determine cooking time like temperature and size of meat, always use internal temperatures as your cooking guide. To cook to medium rare, this took around 4 hours.

• Rare: internal temp 125℉ (52℃)
• Medium Rare: internal temp 135℉ (57℃)
• Medium: internal temp 145℉ (63℃)
• Medium Well: internal temp 156℉ (69℃)
• Well-done: internal temp 156℉ (69℃)

Storage and Reheating

• Fridge - place in an airtight container, keep refrigerated and best enjoyed within 3 days
• Freezer - place in a Ziploc bag (squeezing out all the air) and freeze for up to 3 months. Defrost in fridge overnight before reheating.
• Re-heating - place smoked lamb in oven proof dish and add a splash of beef broth (or water). Cover with foil and heat in oven 300°F (150°C). Place foil wrapped beef into oven for 15 minutes or until heated through. 

Smoked Lamb Serving Suggestions

• Moroccan Roasted Potatoes
• Greek Cucumber and Feta Salad
• Smoked Corn on the Cob - don't waste your smoking time, add corn!
• Greek Green Beans with Potato
• Garlic Parmesan Roasted Broccoli
• Roasted Chickpea Salad
• Bell Pepper Salad
• Garlic Yogurt Sauce - perfect sauce to serve

This Moroccan inspired Smoked Lamb is a great smoking project for this weekend. Smokey flavors with Harissa, Garlic and Spices, bringing home the tastes of the Mediterranean. Bon Appetit! Приятного аппетита!

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