RECIPES | This smoked barbecue lamb leg is brined for 3 days in a selection of herbs and spices then smoked for 3 hours to produce a flavour packed, juicy leg of lamb. Its great served with vegetables or turned into home made wraps.
Preparation Time: 20 minutes / Cooking Time: 3 hours / Serves: 8-10
- 3 sprigs rosemary
- 2 preserved lemons
- 6 cloves of garlic
- 3.5kg lamb leg, deboned
- 1 brown onion, diced
- 40ml Ouzo
- 30g caster sugar
- 30g table salt
- 1 litre water
- 150g of apple wood or hickory wood chips
- 250ml extra water
- Boil 1 litre of water and allow it to cool to room temperature.
- Add the onion, ouzo, garlic, rosemary and preserved lemon to the water and blend into a slurry.
- Place the lamb into a container and cover with the slurry, ensuring it is completely submerged.
- Place the container in the fridge and leave for 3 days.
- After 3 days remove the lamb out of the fridge and drain the water.
- Lightly rinse the lamb with water to remove any lemon pulp/rosemary etc.
- Place the lamb onto a a drying rack and let it get to room temperature, while at the same time allowing any excess moisture to drip off.
- Heat the charcoals for your smoker.
- Add the wood chips to 250ml of water and soak for 15 minutes.
- Once the lamb has reached room temperature, pat it dry with paper towels.
- Place the lamb in your smoker either hung up or on the grill plate.
- Drain the wood chips and place them on the charcoal. Ensuring the lid is firmly closed as it will produce a fair amount of smoke at this stage.
- Cook for 3-3.5 hrs at 250-275°F until the internal temperature reaches 140°F.
- Once the lamb reaches the correct internal temperature, remove it from the heat and allow it to rest for 10-15 minutes under a foil tent before enjoying.
Ensure the container used to brine the lamb isn’t too large as the lamb must be completely submerged in the water.
This recipe was cooked in a Pit Barrel Cooker hence the lamb was hung. If you are using a kettle BBQ you will want to cook the lamb indirectly on the grill. For this method ensure half of the charcoal is on either side of the barbecue, not in the middle.