14 Sep Recipe of the Month: Slow Smoked Harissa Leg of Lamb
We know summer is on the way out but it isn’t too late to get you BBQ out for one more blast before winter comes. This recipe is a favourite of mine and everyone who tries’ it, love it. The recipe may look complicated but I promise it isn’t.
I like to use a Weber BBQ and set it up for offset cooking with the coals on either side and a disposable tray in the middle with the same liquid we use for the lamb injection (this will be explained below). If you don’t have a BBQ suitable you could sear the leg on the BBQ to get the flavour and finish in the oven for 1.5hrs – 2hrs.
Equipment you will need:
BBQ set up for offset smoking or BBQ to sear for flavour and finish the leg in oven.
2 Hickory wood chunks soaking in water.
Marinade Injector – You can leave this part out if you want but it adds a lot for minimal effort. You inject into the centre of the meat to help retain moisture and add flavour.
Recipe x 1 Leg of Lamb (serves 6)
1 x Leg of Lamb 2.5kg
Dry Rub Ingredients (mix all together)
1 tbsp Smoked Paprika
1.5 tbsp Harissa Dry Blend
1 tsp Cumin Powder
1 tbsp Demerara Sugar
1 tbsp Onion Powder
1 tbsp Garlic powder
Marinade Injector Liquid Ingredients
300ml Cloudy Apple Juice
250ml Lamb Stock (cube)
250ml White Wine
50ml Worcestershire Sauce
1 tsp English Mustard
3 tbsp honey
1 tbsp Red Wine Vinegar
3 tbsp Pomegranate Molasses
- Get your BBQ ready to 180oc so when the lamb is ready it can go straight onto the BBQ.
- Mix all the injector ingredients together, bring to the boil then let cool so all ingredients are well mixed. Once cold use the liquid in the marinade injector in inject flavour and moisture into the leg.
- Season the leg generously with salt and pepper then mix all the dry ingredients together then coat the leg.
- Add what’s left of the meat injection liquid to a disposable tray and top up with some water and place under the grill of the BBQ where the lamb will be cooking.
- Sear the lamb above the colas to get a nice colour then put the leg above the tinfoil tray to start the low and slow process.
- Just before you put the lid on stick a wet, chunk of hickory onto the coals and close the lid. Put the other chunk of wood on 45 minutes into the process.
- Keep an eye on the temperature (180oc) and it should take about 1.5hrs – 2hrs to cook the leg of lamb.
- Once ready rest for at least 30 minutes to 1 hour.