Smoky BBQ Lamb Leg Roast

Smoky BBQ Lamb Leg Roast Recipe


Little Lucifer
  • 1 pkt Little Lucifer Hickory & Mesquite Wood Smoking Chips
  • 1 leg of lamb, about 2 kg, bone removed & butterflied
  • 2 tbsp extra virgin olive oil
  • 2 tsp caraway seeds, crushed
  • 1 tbsp thyme leaf, chopped
  • 1 lemon, juiced


  • 1 small bunch parsley, chopped
  • 1/2 cup yoghurt
  • 1/2 cup fresh mint, finely chopped
  • 1 lemon, juiced

What to do

  1. Heat your BBQ, and place the pierced pack of Little Lucifer Wood Smoking Chips onto the hottest part of the BBQ. Close the lid and get onto prepping your lamb. Make sure your lamb has been out of the fridge for at least 1/2 hour to get up to room temperature.
  2. In a mortar and pestle, grind the caraway seeds with the thyme and a good few pinches of salt. Emulsify with the juice of one lemon and a good glug of olive oil.
  3. Smear the caraway mixture all over the lamb. Place the lamb on the BBQ, fat-side down and cook for about 10 minutes with the lid closed. Turn over and cook for a further 15 minutes with the lid closed. Remove the lamb from the BBQ and let it rest.
  4. Whilst it is resting combine the parsley, yoghurt, mint and lemon juice.
  5. Serve with a green salad and the yoghurt dressing.

Products used

Little Lucifer

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