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

Absolutely amazing way to cook a leg of lamb! The hibiscus salt in the rub really takes it to another level. So flavorful and juicy…you’re gonna love this!


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 


  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!