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)

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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

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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!