Smoked Leg of Lamb with Harissa 

Fresh leg of lamb (2-4 lbs)
3% salt (to the weight of the lamb leg)
10g harissa powder
5g cane sugar

Mix the harissa, cane sugar, and salt and apply to all surfaces of the lamb leg. Seal in a vacuum bag or other non reactive container and allow to cure 1.5 days per pound, overhauling (flipping over) daily. After the curing time has completed, remove meat from container and rinse thoroughly. Dry as much as possible and smoke at 200-220F for 6-8 hours, or until the meat falls from the bone and pulls apart easily.

If you are new to smoking meats consider taking my online Smoking Meats course at The Fermentation School

Dress with a mixture of olive oil, more harissa powder, and a dash or two of distilled vinegar.

Ideas for serving: pair with fried green tomatoes, feta cheese, and some pickled red onion.