Carl’s Smoked Moroccan-Spiced Leg of Lamb
Sunday, 07 April 2019 — Carl Franklin
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. + Read More
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.
Print Recipe
Carl's Smoked Moroccan-Spiced Leg of Lamb
Instructions
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.
Serving suggestion: With roasted cauliflower hummus Tahini and Greek salad.
