Leg of lamb is great for the ease-of-cooking to impressiveness ratio. This recipe is adapted from Oklahoma Joe.
- Leg of lamb – approx. 1.5 kg (boneless – if you buy bone-in, add another 200 g)
- Juice of 1 lemon
- 5 cloves garlic
- 6 sprigs rosemary
- 6 sprigs thyme
- 2 tbsp mustard (we used wholegrain – dijon would also work)
- 1 tbsp coarse salt
- half tbsp peppercorns
- olive oil
- To make the marinade, blend up the lemon juice, 2 cloves garlic, 5 sprigs rosemary (leaves picked), all the thyme (leaves picked), mustard, salt and pepper in a small blender. Add enough olive oil to create a loose paste.
- Make narrow but fairly deep incisions at regular intervals in the meat. Poke the remaining sprigs of rosemary (broken up into smaller sprigs) and cloves of garlic (cut into smaller pieces) into the incisions.
- Rub the marinade all over the lamb. Cover and refrigerate for at least 4 hours.
- Heat the BBQ to 125 degrees Celsius and set the coals up for indirect cooking.
- Add a chunk of your favourite wood right before putting the lamb on to cook.
- Smoke the lamb for 2.5 hours or until it has an internal temperature of 58 degrees Celsius.
- Cover in foil and rest the meat for 30 mins before carving.