HIBISCUS SALT SMOKED LAMB

HIBISCUS SALT SMOKED LAMB

YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 1 hr 5 mins TOTAL TIME: 1 hr 15 mins

3.3 lb boneless leg of lamb (got mine from Devil’s Gulch Ranch)
Rub 
3 tbsp Hibiscus Morada Salt from Big Sur Salt (or look for something similar at your local specialty grocery/try mixing your own)
1 tbsp onion powder 
1 tbsp garlic powder 
1 tbsp dried rosemary, finely chopped 
1 tbsp cracked pepper 
1 tsp chili powder 
Tools 
Smoker or oven 
Small bowl 
Instant read thermometer
Chef's Knife
Cutting board 

  1. Preheat oven or smoker to 400°F. Allow the leg of lamb to come to room temperature while the smoker preheats. 
  2. Combine the ingredients for the rub together in a small bowl and mix well. 
  3. Generously rub the leg of lamb with the rub and place in the smoker/oven. 
  4. Cook for about 20 minutes per pound, until an internal temperature of 135°F. 
  5. Remove from smoker/oven, let rest for at least 10 minutes, slice, and serve!

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