- 1 Leg of Lamb (deboned and butterflied, ask your butcher to do this for you)
- 150ml Lemon Juice (freshly squeezed)
- 150ml Olive oil
- 10ml Garlic, chopped
- 5 twigs Rosemary
- 30g Paprika
- Salt and black pepper
- 250ml Wood chips
- 150ml White wine
3 days before cooking
- Take a large plastic Ziploc bag and place the lamb inside.
- Add the lemon juice, olive oil, garlic and rosemary and seal the bag. Try to get most of the air out.
- Massage the meat in the bag to ensure it is well covered by the marinade and then refrigerate.
- Take out the bag once a day to massage and refrigerate.
Day of preparation
- Remove from the fridge about 2 hours before cooking to allow the meat to get to room temperature.
- Prepare an indirect fire with 25 briquettes on each side and burn for about 35min until the briquettes are grey.
- Remove the lamb from the bag and allow the marinade to drip off as much as possible.
- Season with salt and pepper and then try to coat the lamb with an even layer of the paprika.
- Soak the wood chips in the wine and drain just before cooking.
- Sprinkle half of the wood chips directly onto the fire and place the lamb in the middle of the grid.
- Close the lid and cook for 30min before adding the other half of the wood chips.
- Cook for a further 40 – 50min (depending on the weight of the meat). The best is to test the core temperature with a
- thermometer.When the core temp is 60-65C you should have a light pink in the middle. I don’t suggest cooking this over 70C if you like your meat more well-done.
- Leave the meat to rest for 5-10 min before slicing.
The intense flavour of the smoked paprika together with the flavours from the marinade makes this perfect for any occasion.
Always cook your meat from room temperature as it will cook much more evenly.
Prep time: 20 min
Marinating time: 3 days
Grilling time: 1 hour 30 minutes
Serves: Work on about 200g raw, deboned weight
per person for a main meal.