You will need:
Take 3 simple ingredients and transform your spring Lamb into a sizzling flavour bomb.
Leg of lamb
3- 5 Teaspoons of Harissa La'mmmmm'b
1 Jar of roasted red peppers
Recipe:
Step 1) lightly score the leg of lamb
Step 2) drain the jar of peppers and add them to a blender, add in 3-5 teaspoons of Harissa La'mmmm'b (adjust to taste), and blitz into a smooth paste.
Step 3) cover the leg of lamb with the red pepper mix & place it on a tray or BBQ roasting stand. We placed a tray underneath the roaster to catch all of the juices.
Step 4) Smoke over indirect heat for 3 hours at 175°C/347°F or until the internal temperature reaches 58 °C/136°F (medium) 62 °C/143°F (medium well)
Step 5) Wrap in foil & rest for 20 mins to let the juices return back into the lamb.
Step 6) ENJOY!
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