Smoked Leg of Lamb with Polynesian Luau Spice Blend
Ingredients:
1 ea 4-5 lb Rack of lamb
3/4 C Spice Union Polynesian Luau Spice Blend
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Bring the leg of lamb to room temperature.
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Preheat your smoker to 300°F- setting up for indirect cooking.
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Generously season the entire leg of lamb with Spice Union Polynesian Luau Spice Blend.
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Place the leg of lamb on the indirect heat side of the smoker.
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Smoke the leg of lamb until it reaches an internal temperature of 135°F (factor 20-25 minutes per pound).
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Once the leg of lamb is done, let it rest for 15 minutes before cutting.
