Carl's Smoked Moroccan-Spiced Leg of Lamb

(carl) #1

Originally published at:

The combination of apple wood smoke and fragrant Moroccan spices makes this lamb absolutely sing in your mouth! I use a Traeger smoker, which allows me to keep the temperature constant. It needs at least 6 hours at 225 in order to cook properly, but going for 8 hours will make it much more tender. I used Xylitol for my sweetener, but you can use whatever you like.[wpurp-searchable-recipe] - - leg of lamb (~10 pounds. Bone-in), ginger, allspice, cinnamon, cloves, corriander, cumin, nutmeg, red pepper flakes, paprika, sweetener, salt, zest (one lemon’s worth of zest), saffron (optional), Bring lamb to room temperature and dry with paper towels.; Mix spices and lemon zest together in a bowl, then apply to both sides of lamb.; Smoke for at least 6 hours at 225 F. Allow to rest for 20 minutes. Slice, serve, and enjoy.; - [/wpurp-searchable-recipe]