Ingredients
- 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
Instructions
- 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.
- Cook’S Tip:
- Always Cook Your Meat From Room Temperature As It Will Cook Much More Evenly.
- Marinating Time: 3 Days
- Preparation Time: 20 Minutes
- Braai Time: 1 Hour 30 Minutes
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 60°C-65°C
- Equipment: Weber Connect Smart Grilling Hub, Rib/Roast Holder
What Do You Need? Recommened Tools
Weber Connect Smart Grilling Hub
R2,599.00
Rib/Roast Holder
R499.00
