Smoked Moroccan Lamb + Ribs.

[TonyUK]

Going to try North African style smoked lamb today. And some ribs.

Lamb.
> 2.5lb Rolled Lamb Shoulder.
> Prep: Spicy harissa paste glaze home made rub.

Ribs.
> Pork Back Ribs.
> Prep: Sriracha + W'shire Sauce glaze, KC rub.

Went outside to prep the WSM, & it started to snow!!

> Method: Minion.
> Fuel: Weber 240's.
> Smoke: Hickory/Apple Combo.
> Cook Temp: Shooting for +/- 250F.
> IT Target: 145F for the lamb.
> Pan foiled but no water.

Will report back later with good results.......fingers crossed. Thanks.

 

[Bill Schultz]

Good luck, sure it will be great with those flavors

 

[Brian Dahl]

I can't wait to see the finished meal!

Snow often where you are, Tony?

 

[Sean RW]

looking real good. Looking forward to seeing that lamb finished.

 

[TonyUK]

Let's cook!

After the lamb was removed, 145F, 3 hrs in.

Pre-carve on the lamb, after a 45 min rest.

Lamb carved. Beautifully moist.

Ribs carved.

Your plate. Simple salad, baby new potatoes. Enjoy & thank you for looking. Enjoy the rest of weekend.

 

[Miguel M]

Great looking cook.

I've been looking for a solid lamb rub. Mind sharing your recipe for the Spicy harissa paste glaze home made rub?

 

[TonyUK]

Sure Miguel.

The harissa paste was shop bought.

The rub consisted of: Dried carraway seeds, dried corriander seeds, dried cumin, dried mint, dried garlic, smoked paprika powder & dried red chillies. All equal quantities. Put into a mortar & pestle and grinded. You could also add evoo and make it a paste in itself. I used the shop bought harissa paste so the dry rub would stick to the meat.

 

[Jason Noble]

Beautiful lamb. It may be snowing but at least the grass is green.

 

[Dwain Pannell]

Yes Sir! Beautifully moist indeed!

 

[Luke P]

Outstanding looking plate, Tony. Thanks for sharing. Lamb is something I don't have readily available very often. Yours looks delicious, and that rib rub/paste sounds great too.

 

[Chris Lynch]

Damm TonyU. Color me jealous...

 

[Cliff Bartlett]

Looks absolutely delicious Tony!

 

[Joe InJersey]

Quality cooking right there. I love the look of that lamb!

 

[Rich Dahl]

Looks great Tony, nicely done!

 

[Tim McCann]

Looks great Tony! Harissa and lamb go great together! My wife makes a lamb dish with Harissa and it is great!

 

[Robert-R]

Wow!!! Would love to try that lamb.

 

[JSchlegelmilch]

This really looks great! We love lamb, but usually do it on the grill. Great to see some good recipes like this one to try out on the smoker!

 

[Miguel M]

Sure Miguel.

The harissa paste was shop bought.

The rub consisted of: Dried carraway seeds, dried corriander seeds, dried cumin, dried mint, dried garlic, smoked paprika powder & dried red chillies. All equal quantities. Put into a mortar & pestle and grinded. You could also add evoo and make it a paste in itself. I used the shop bought harissa paste so the dry rub would stick to the meat.

Thanks Tony!

 

[JimK]

Well done, Tony. Got me drooling on the keyboard again.

 

[Clint]

I sure would appreciate a plate of that set before me. Very nice.

OT:
If you don't mind, and while I have your attention, I had a ratio question on your burger relish recipe.