Soak two handfuls of Weber Firespice mesquite wood chips in water for at least 30 minutes.
2
Mix together all of the spice paste ingredients. Using a sharp knife, cut deep cuts into the leg of lamb and rub the spice mix all over and into the deep cuts.
3
Set up your barbecue for indirect cooking over medium heat (190°C to 230°C). If using a gas barbecue, set up your barbecue with a smoker box(es). Please refer to your smoker box handbook for further instructions. If using a charcoal barbecue, add half of the wood chips (drained) to the charcoal.
4
To estimate the cooking time, measure the leg of lamb through its thickest part and cook for 1 minute per millimetre for medium doneness. For example if the roast is 90mm thick, cook for 90 minutes.
5
Once smoke appears, place your lamb onto the barbecue and roast over indirect medium heat for the required cooking time. If using a charcoal barbecue, 30 minutes into the cooking time, add the remaining wood chips to the charcoal.
6
Once your lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving. Slice the lamb and serve with cucumber raita and naan bread.
Recipe tips:
7
Cutting deep cuts into the lamb for the marinade will ensure that the flavours penetrate the meat.
8
Mesquite wood chips pair perfectly with lamb.
Red Meat Doneness Temperatures:
9
Rare: 49°C
10
Medium Rare: 54°C
11
Medium: 60°C
12
Medium Well: 66°C
13
Well Done: 68°C
Ingredients
1 x 2-2.5 kg leg of lamb
Cucumber raita, to serve
Naan bread, to serve
SPICE PASTE
⅓cupcup natural yoghurt
1tbsptablespoon lemon juice
1 x 2cm ginger, grated
2tspteaspoons ground cumin
3garlic cloves, minced
1tspteaspoon sea salt
1tsp teaspoon sweet paprika
1tspteaspoon ground coriander
1tspteaspoon cinnamon
1tspteaspoon chilli powder
½tspteaspoon turmeric powder
Directions
1
Soak two handfuls of Weber Firespice mesquite wood chips in water for at least 30 minutes.
2
Mix together all of the spice paste ingredients. Using a sharp knife, cut deep cuts into the leg of lamb and rub the spice mix all over and into the deep cuts.
3
Set up your barbecue for indirect cooking over medium heat (190°C to 230°C). If using a gas barbecue, set up your barbecue with a smoker box(es). Please refer to your smoker box handbook for further instructions. If using a charcoal barbecue, add half of the wood chips (drained) to the charcoal.
4
To estimate the cooking time, measure the leg of lamb through its thickest part and cook for 1 minute per millimetre for medium doneness. For example if the roast is 90mm thick, cook for 90 minutes.
5
Once smoke appears, place your lamb onto the barbecue and roast over indirect medium heat for the required cooking time. If using a charcoal barbecue, 30 minutes into the cooking time, add the remaining wood chips to the charcoal.
6
Once your lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving. Slice the lamb and serve with cucumber raita and naan bread.
Recipe tips:
7
Cutting deep cuts into the lamb for the marinade will ensure that the flavours penetrate the meat.
