Name: HIBISCUS SALT SMOKED LAMB
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 3.3 lb boneless leg of lamb (got mine from Devil’s Gulch Ranch); 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; Smoker or oven; Small bowl; Instant read thermometer; Chef's Knife; Cutting board

HIBISCUS SALT SMOKED LAMB

Jason Glover

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

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

Directions

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