Slow smoking isn’t just for brisket anymore. I aim for shawarma vibes with classic BBQ technique in this spiced and slow smoked lamb leg. There is no better way to spend a summer day than with smoky, tender lamb nestled alongside charred vegetables in a warm pillowy pita. It’s the summer of smoke!
ingredients
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
½ tsp. ground cinnamon
2 whole cloves
3 Tbsp. kosher salt
1 Tbsp. granulated sugar
1 Tbsp. powdered chicken bouillon
½ tsp. turmeric powder
1 bone-in lamb leg, about 7 pounds
for serving, optional
charred peppers, tomatoes, and onion
warmed pita
labne
instructions
Step 1
In a small saute pan, toast the coriander, cumin, cinnamon, and cloves under fragrant. Process in a spice grinder until finely ground.
Step 2
In a medium bowl, combine the toasted spices with salt, sugar, chicken bouillon, and turmeric.
Step 3
Place the lamb leg on a sheet tray fitted with a wire rack and rub the spice mix all over the lamb, making sure to use all of it. Place in the fridge uncovered for at least 24 hours and (preferably) up to 48.
Step 4
Fire up the Weber SmokeFire to 200F and set up the wet smoking kit. Place the lamb leg in the middle of the grill, still on the resting rack, and activate Smokeboost. Smoke for 2 hours.
Step 5
After the lamb is smoked, remove it from the grill, wrap it in a layer of butcher paper, then a layer of foil and return to the SmokeFire. Increase the temperature to 350F and cook for 2 to 3 hours, or until tender.
Step 6
Once the lamb is tender, remove from grill and rest at room temperature for at least 1 hour and up to overnight in the fridge. After the lamb has fully rested, unwrap it carefully, and pour any juices into a container and reserve.
Step 7
Turn up the SmokeFire grill to 550F. Brush some of the reserved lamb liquid all over the peppers, red onion, and rested lamb leg and return to the SmokeFire. In a small cast iron pan, combine the tomatoes with the reserved lamb broth and place on the top shelf of the grill.
Step 8
Roast the peppers, onions, and lamb, rotating carefully with tongs until charred all over, about 15-20 minutes. Remove to a serving platter. Cook the tomatoes until they have softened and start to burst, about 15-20 minutes.
Step 9
Once the lamb and vegetables are ready, brush some reserved lamb broth over the pita and warm on the grill, flipping to cook both sides, about 3-5 minutes.