2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
Paste
1 small onion peeled and halved
1 head of garlic peeled
45 ml (3 tbsp) fresh lemon juice
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil
To Serve
lemon wedges
extra virgin olive oil
minced fresh mint
Preparation
Prepare the paste by combining all the paste ingredients except the oil in a food processor and process.
With the processor running, pour in the oil and continue processing until a paste forms.
Spread the paste generously on the lamb.
Place the lamb in a plastic bag/wrap and refrigerate overnight.
Remove the lamb the next day and let stand for 45 minutes.
Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.
Remove lamb when done and let stand 10 minutes.
To Serve
Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.
