Smoked Lamb Leg (Moroccan Style with Harissa Rub)

Ingredients

• 1 Leg of Lamb (Boneless) (4 1/2 pounds (2.2 kg))
• 2 tablespoons Extra Virgin Olive Oil
• 5 cloves Garlic (minced)
• 3 tablespoons Harissa Paste (heaped tablespoons)
• 3 tablespoons Lemon Juice
• 2 tablespoons Cumin Seeds
• 1 tablespoon Turmeric
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 1/2 teaspoon Black Pepper

Instructions

1. 1

   Harissa Spice Rub - mix together Garlic, Harissa Paste, Lemon Juice, Cumin Seeds, Salt, Paprika, Turmeric and Black Pepper.

2. 2

   Prepare Boneless Lamb Leg - 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. 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. 4

   Insert Probe - place temperature probe in the thickest part of the lamb.

5. 5

   Place in Smoker - place Lamb Leg on the grill in the smoker.

6. 6

   Add Wood - place 2 pieces of Cherry Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.

7. 7

   Smoke - keep Lamb Leg 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. 8

   Rest - remove from heat and cover with foil to rest for 15 minutes.

9. 9

   Serve - carefully remove the Lamb netting and slice against the grain. Serve immediately.