Morrocan Style Leg of Lamb.

[TonyUK]

First smoke of the season, & since it’s Easter I’m doing a Morrocan style leg of New Zealand lamb. I'm planning for a 8-9 hr cook @225f-250f.

Half price is…..good!!

I prepped the lamb by putting a half dozen scores on the meat and inserting a half clove of garlic in each hole. Then basted with harissa paste & finally dusted with homemade rub. Into the fridge overnight.

08:00. Leg on the WSM whilst waiting for the briqs to get going.

Tin can Minion style. Aussie Heat Beads, & a mix of cherry & beech wood.

......to be continued.

 

[Anne M.]

Sounds like a good plan!
When is dinner?

 

[Pat G]

I can't wait to see the results Tony. Looking good so far.

 

[Dustin Dorsey]

I really thought hard about doing one this year but chickened out by cooking chicken. Looks great, Tony!

 

[Rich Dahl]

Never done a leg of lamb, looking forward to how this works out.

 

[Robert T]

I can't wait to see the results! I always love people's lamb posts because I have never had it. But it always looks so good!

 

[Barb D]

That's going to be one awesome dinner Tony. It's been years since I've cooked and had lamb. Looking forward to the finish pics. Happy Easter.

 

[JeffG]

Nice to see you back Tony, miss your humor and cooks.
Now hows the tasty looking Morrocan Style Leg of Lamb coming along?

 

[TonyUK]

Hi Folks.

Apologies for the delay. I got a tad bent out of shape at the pub earlier watching the game with the boys. So operating a camera was the max-limit of my technical skills.
After 10.5 hrs the leg reached 190ºf IT, & I decided to pull it off the smoker as SWMBO was chewing on her sleeve she was that hungry.

6 hrs in and I’m stalled.

The Chef’s choice of beer. Brew Dog – Kingpin.

10.5 hrs in.

After a ½ hr wrap & rest, it was time to pull it. It came apart really well. Lots of crispy bits.

Apologies for the poor plated shots. (Must try harder). The sides, preapred by the CEO, were a tabouleh salad, homemade tzatziki & warm wholemeal pitta bread.

Hope you all had a great Easter, & thanks for dropping in.

 

[JimK]

Great looking lamb, Tony!

 

[Timothy F. Lewis]

Congratulations on a fine Easter feast and on the "Big Red Machine's" win over my boys from Chelsea!

 

[CaseT]

Excellent smoke! Looks fantastic!

 

[Kevin L (NKY)]

Tony good to see you back cooking again, this lamb leg looks great nice smoke ring, I bet that sandwich was very tasty.
I will take two as you made me very hungery.

 

[TonyUK]

Thanks everyone for your kind comments.
I reckon I got about +/- 3.5 lbs of meat from the cook. I bagged up a load and into the freezer. Tonight we're having leftovers. (I think bbq tastes better the next day anyway). I boiled up the bone to make a nice stock for soup.

 

[JeffG]

You Partied on and the Lamb didn't disappoint, great cook.

 

[James N]

That lamb Looks fantastic Tony

 

[ChuckO]

Tony you are the Jedi - Lamb looks amazing