Smoked Indian Spiced Leg of Lamb

Ingredients Instructions

1 x 2-2.5 kg leg of lamb Cucumber raita, to serve Naan bread, to serve

Spice Paste

1/3 cups natural yoghurt 1 tablespoons lemon juice 1 x 2cm ginger, grated 2 teaspoons ground cumin 3 garlic cloves, minced 1 teaspoons sea salt 1 teaspoons sweet paprika 1 teaspoons ground coriander 1 teaspoons cinnamon 1 teaspoons chilli powder 1/2 teaspoons turmeric powder

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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 smoke appears, place your lamb onto the barbecue and roast over 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.
7. 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.