The trick is to smoke the meat and not make the meat smoke

LEG OF LAMB WITH MOROCCAN SPICES

  Date: April 12, 2009
  Favorite: Lamb
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Continuing my streak of recipes from WEBER'S WAY TO GRILL this recipe used a butterflied leg of lamb which was first marinated, then seared under direct high heat and finished under indirect high heat. The marinade used onions, garlic, cumin, paprika, lemon zest, lemon juice, EVOO & red pepper flakes. The meat was soaked for an hour, then direct grilled for 4 minutes a side to sear the exterior and then it was finished for 20 minutes under indirect high heat. I knew we were in for a treat when I smelled the smoke coming off the meat wen it went on the grill. The resulting roast was tender and very tasty. My dad, who as a rule doesn’t like lamb, had a double helping of this lamb. This is a wonderful recipe, easy to make, a fairly short cook and long on flavor.
Recipe Source:
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Meathead

Weber's Way to Grill:

Leg of Lamb w/ Moroccan Spices - Page 86
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • SR 19" Locking Tongs