Smoked Roasted Leg of Lamb with Chile-Garlic Rub

From Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

Cookbook

Author(s): Chris Schlesinger, John Willoughby, Alan Witschonke

Page 138

Course: Main Courses

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1 reviews, average rating 5.0 / 5

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kaye16

15 years ago

★ ★ ★ ★ ★ 5/5

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The recipe calls for a butterflied let of lamb. I've only done this with chunks of lamb on skewers. I made a full recipe of the rub from about 1# lamb and froze half the rub for later use. Very good.

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