Nothing says summer like tacos especially when they’re filled with juicy, smoked lamb! This simple recipe is all about the lamb with toppings that are both creamy and acidic. Of course feel free to jazz yours up with your favorite taco toppings!
- one bone-in leg of lamb (2 – 2 ½ lbs)
- Hickory wood chips
- Kingsford™ charcoal briquettes
- Feta cheese
- 6 inch tortillas (flour or corn)
- Pickled red onions
Dry Rub Ingredients:
- 1/4 cup dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons coarse cracked black pepper
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon cayenne (optional)
Mix all ingredients and set aside until ready to use. Can be stored in an airtight container for up to a month.
Coat the lamb leg generously with the rub and rub in.
Light charcoal in the smokerbox of the grill. Add hickory chips directly on top of the charcoal. Place the leg of lamb on the smoker rack.
Close the lid as well as all of the vents to the grill allowing as much smoke to build up as possible. Try to keep the smoker at 250 degrees.
Smoke for 3-4 hours or until the internal temperature of the lamb reaches 145 degrees. Remove lamb from grill.
Let cool before carving the lamb from the bone, then dice into small cubes.
Lay out a tortilla, spoon a generous portion of diced smoked lamb, lay a few slivers of pickled red onions, sprinkle with crumbled feta cheese and enjoy!