HIBISCUS SALT SMOKED LAMB

We've added an exceptional flavor profile to this smoked leg of lamb by using hibiscus morada salt. So easy, so tasty, slice it up and make a phenomenal sandwich with it!

INGREDIENTS:

3.3 lb boneless leg of lamb - room temp (I got mine from Devil’s Gulch Ranch)

Rub
3 tbsp Hibiscus Morada Salt - Big Sur Salt 
1 tbsp onion powder
1tbsp garlic powder
1tbsp dry rosemary finely chopped
1tbsp cracked pepper
1 tsp chili powder

Tools
Smoker 
Small bowl 
Instant read thermometer
Cutting board 
Knife 

DIRECTIONS:

1. Preheat smoker or oven to 400°F. 
2. Combine all ingredients for the rub in a small bowl and mix well. 
3. Coat the lamb generously with the rub and place on the smoker. 
4. Cook to an internal temperature of 135°F. (Takes about 20 minutes per lb.) 
5. Remove from the smoker and let rest for at least 10 minutes. 
6. Slice and serve!