Incredible Moroccan Smoked Leg of Lamb #bbq #lamb #traegergrills

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is more affordable.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers similar flavor without the smoke.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are convenient and last longer.

Remove the silver skin from the leg of lamb using a sharp boning knife.

Score the meat to allow the marinade to penetrate.

Prepare the marinade with coriander, fenugreek seeds, ground cumin, lemon zest, mint, garlic, smoked paprika, lemon juice, mint sauce, and extra virgin olive oil.

Marinate the lamb overnight in the fridge.

Preheat the Traeger to 225°F with super smoke on.

Place the lamb in the Traeger for 2 hours.

Wrap the lamb in foil after 2 hours and add moisture by placing a whole bulb of garlic and mushrooms in the tray with 2 pints of chicken stock.

Increase the Traeger temperature to 275°F and cook until the internal temperature reaches 200-210°F, which may take 2-4 hours.

Let the lamb rest until it reaches 145°F before serving.

Pull the lamb apart and mix with the cooking juices and drizzle with honey.

Cooking Techniques

Equipment Needed

Spice Level: