HIBISCUS SALT SMOKED LAMB
| 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!
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
Smoker or oven
Small bowl
Instant read thermometer
Chef's Knife
Cutting board
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!
