Ras-el-hanout boneless leg of lamb

Discussion in 'Lamb' started by atomicsmoke, Apr 14, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Made my own ras-el-hanout spice mix. Rubbed the meat, tied it up, overnight in the fridge.
    In the smoker set at 250F.

    Couldn't take it out at 140F IT - more than half of my dinner companions would not have touched it.

    Done in less than 3 hours. Very juicy even when done.


    Thanks for looking.
     
  2. moikel

    moikel Master of the Pit OTBS Member

    Great stuff[​IMG],that ras el hanout is a wonderful mix for things like lamb.

    I make my own as well although its scaled back a bit from some of the recipes you see.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Moikel,
    You might like to know that this leg (and I assume the whole lamb it used to belong to) came all the way from your neck of woods.

    Thank you for that Aussies.
     
  4. chestnutbloom

    chestnutbloom Smoking Fanatic

    Those are some mouthwatering pics! Mmm Mmm Mmmmmm!   [​IMG]
     
  5. moikel

    moikel Master of the Pit OTBS Member

    My late mother was from Orillia Ontario hell of a cook. She did great lamb come to think of it's he did great everything.
     

Share This Page