Smoked Leg of Lamb with Polynesian Luau Spice Blend

1         ea                 4-5 lb Rack of lamb
3/4      C                  Spice Union Polynesian Luau Spice Blend


  1. Bring the leg of lamb to room temperature.

  2. Preheat your smoker to 300°F- setting up for indirect cooking.

  3. Generously season the entire leg of lamb with Spice Union Polynesian Luau Spice Blend.

  4. Place the leg of lamb on the indirect heat side of the smoker.

  5. Smoke the leg of lamb until it reaches an internal temperature of 135°F (factor 20-25 minutes per pound).

  6. Once the leg of lamb is done, let it rest for 15 minutes before cutting.

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