Ingredients
1 boneless leg of lamb, about 1 kg
4 garlic cloves, minced
3 tbsp SIDS SALT & PEPPER
2 tbsp oregano
1 tsp thyme
½ tsp SIDS CRAZY SALT
2 tbsp rice bran oil
Directions
Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
Mix together the garlic, SIDS SALT & PEPPER, SIDS CRAZY SALT, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
Place the lamb on a smoker rack.
Set the smoker to 120°C using wood chips of your choice. Apple, oak and hickory are great choices.
Smoke the lamb for around 3-4 hours until the internal temperature of the meat reaches about 63°C, which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.
