Moroccan Lamb Leg (Serves 8) 2.2kg Lamb Leg 5 Tbspn Shawarma Spice Salt & Oil for smoking
Smoke for ten hours or until it reaches 165F internal.
For the sauce 3 Shallots Minced 14 Apricots Diced 4 Tbspn Mint Chopped 2 Tbspn Minced Garlic 3 Tbspn Shawarma Spice 2 Litres Beef Stock 1/2c Pomegranate Molasses 1.5c Apple Cider Build the sauce then place smoked lamb leg in the sauce to marry together and finish cooking. Cook lamb until 205F internal.
I love the African and middle eastern influences on your dishes. As someone who only Really knows European, japanese, and Mexican food it’s super cool learning new cultures and cuisines
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Smoked Moroccan Lamb Leg, mint pomegranate & apricot sauce, Corn pudding, Charmoula, Fried onion & Tomato Oil
Moroccan Lamb Leg (Serves 8)
2.2kg Lamb Leg
5 Tbspn Shawarma Spice
Salt & Oil for smoking
Smoke for ten hours or until it reaches 165F internal.
For the sauce
3 Shallots Minced
14 Apricots Diced
4 Tbspn Mint Chopped
2 Tbspn Minced Garlic
3 Tbspn Shawarma Spice
2 Litres Beef Stock
1/2c Pomegranate Molasses
1.5c Apple Cider
Build the sauce then place smoked lamb leg in the sauce to marry together and finish cooking. Cook lamb until 205F internal.
#lambleg #moroccanfood #smokedmeat #traegerbbq
That looks way too good to be legal. Straight to jail for you
Bro these openers are wild
I love the African and middle eastern influences on your dishes. As someone who only Really knows European, japanese, and Mexican food it’s super cool learning new cultures and cuisines