Chile-rubbed smoked lamb (Barbacoa) from Saveur Magazine, Jun/Jul 2011 (#139): The BBQ Issue/BBQ Nation (page 96) by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on June 02, 2015

    Combined this with the Tacolicious recipe for Lamb adobo taco with spices and orange. Did not make the tomatillo sauce. I made the rub from this recipe and smoked the lamb for about 2 and a half hours with apple wood. I then put it in a dutch oven with the citrus adobo sauce and braised for another couple hours. Pulled the lamb and mixed in some of the adobo sauce and served with more sauce on the side for a "Make-Your-Taco-Party". This was the sleeper hit. People were raving about it and there wasn't a scrap leftover.

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