Moroccan Ras el Hanout Smoked Lamb Loin
An aromatic lamb loin with an intense North African spice crust of ras el hanout, harissa, and lemon zest. The hot smoke from cherry and cedar wood gives the meat an elegant, slightly sweet smoky note. Perfect for a special celebration or grill dinner.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 12-24 hours resting timeRinse the lamb loin with cold water and pat dry. Mix all ingredients into a homogeneous paste and rub evenly over the meat. Marinate uncovered on a wire rack in the refrigerator for 12-24 hours.
Preheat smoker
30-45 minSet smoker to 120-130 °C. Add cherry and cedar wood chips in a 2:1 ratio. Place a water pan inside to maintain moisture in the cooking chamber.
Smoking
3-4 hoursInsert a meat thermometer into the lamb loin and place it in the smoker. Smoke at 120-130 °C until an internal temperature of 62-65 °C is reached. Replenish wood chips every 60 minutes.
Resting and Serving
10-15 minRemove the lamb loin from the smoker, loosely wrap in aluminum foil, and let rest for 10-15 minutes. Then slice against the grain and serve with fresh cilantro, pomegranate seeds, and a squeeze of lemon.
Pro Tip
After smoking, let the lamb loin rest in aluminum foil for 10-15 minutes so the juices redistribute evenly and the meat stays juicy.
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