Moroccan Style Leg of Lamb
Moroccan Style Lamb Shoulder
Servings
Depends how hungry you are
Ready In
Up to 6.5 hrs
Calories
Don’t ask
Good for
Anytime
About This Recipe
Lamb is one of those meats that just has such a unique flavour. That’s why this recipe is an absolute winner. Getting all those Moroccan spices and slowcooking that piece of lamb until it falls off the bone creates a match made in heaven. Whether you have it with roasted veg, or pull it and put it in a wrap with some mint tzatziki sauce, you are gpiong to have some great food.
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Equipment Used
Smoker
Basting Brush
Digital Thermometer
Knives
Chimney Starter
Wood
Oak or Hikory
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The Hungry Kitchen Barbecue Book is out Now!
Easy to follow recipes for your smoker
Great for those summer barbecues
"Thanks to everyone who has bought my of cookbooks. I really appreciate the support. I couldn't do this without you."
Moroccan-Style Lamb Shoulder
Ingredients
- I lamb shoulder
The Rub
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 tsp fennel seeds
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 teaspoon ground black pepper
- 2 tbsp paprika
- 2 tsp ground cinnamon
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground allspice
- 1 tsp ras el hanout Moroccan spice blend
- 1 tsp nutmeg
- 1 tablespoon coriander seeds
- 3-4 small dried chillies optional
Wood (Your choice)
- Oak
- Hickory
Instructions
Method
The Smoker/Grill
- Place your water pan on one side of your grill and fill with water.
- Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
- Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
The Rub
- Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
- Trim off any loose fat and meat.
- Cover the shoulder with the rub and rub it into the meat. Make sure it is
- completely covered.
The Smoking
- Place the shoulder on the grill above the water tray and smoke.
- After the internal temperature reaches 165° (2-3 hours), remove it, wrap it in a couple of pieces of foil so it is air tight and return it to the grill and smoke until the internal temperature reaches between 195° and 203° (another 2-3 hours.
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I’m Adriano, and welcome to The Hungry Kitchen. The Hungry Kitchen is a place where I can share my passion with food. Whether it’s going on a mission to make the perfect burger or smoking meat using a standard grill, I try to make each dish as awesome as I can. I’m not a professional chef. I'm just a regular guy who loves food.
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