1 1/2 tablespoon ancho chile powder
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon celery salt
1/2 tablespoon smoked sweet paprika
1/2 tablespoon ground coriander
1/2 tablespoon dry mustard powder
1/2 tablespoon ground allspice
One 7-pound boneless lamb shoulder, excess fat trimmed
Canola oil, for brushing
4 cups applewood chips, soaked in water for 1 hour and drained
Sorghum Barbecue Sauce
The smoked lamb can be refrigerated overnight. Bring to room temperature, then reheat gently in a covered baking dish.
California's Santa Barbara County produces beautiful, concentrated Syrahs that are excellent with barbecued dishes like Flay's smoked lamb.