Ingredients
2.5 kg boneless pork leg
½ tsp iodised salt
¾ cup bush honey
1 tbsp chopped chilli
1 lemon zest
1 kg potatoes, peeled & wedged
1½ tsp SIDS CRAZY LEMON
1 tsp crushed garlic
¼ cup rice bran oil
¼ cup chicken stock
Directions
GLAZE: Combine salt, honey, chilli and lemon zest. Brush the surface of the meat generously with the glaze then refrigerate. Let stand at room temperature for at least 20 minutes before cooking.
Place potato wedges in a foil tray. Blitz together garlic, oil, chicken stock and SIDS CRAZY LEMON then pour over the potatoes.
BBQ: Using the indirect heating method, place the roast and tray of potatoes on well oiled bars over the drip tray. Brush roast with the marinade, close cover and cook for 60 minutes. Move the tray of potatoes onto direct heat and turn the potatoes. Brush the roast again with the marinade, close lid and cook for another hour, basting every 15 minutes. When the potatoes are brown, remove but keep hot. Cook roast until juices run clear then remove to a platter to rest for 15 minutes. Serve.
