Smoked Spiced Leg of Lamb

Method

Spice rub

1. Toast the spices

   Split the cardamom pods and tip out the seeds, discarding the husks. Put the cardamom seeds, peppercorns, cloves, cumin seeds and coriander seeds into a dry pan and toast over a medium heat for 2 minutes, shaking the pan now and then, until they smell fragrant.
   2 min timer
   Why this mattersToasting draws out the oils in whole spices, so the rub tastes deeper and rounder. Keep them moving and take them off the heat as soon as they smell toasty, as burnt spices turn bitter.

2. Grind the spice mix

   Grind the toasted spices in a spice grinder or with a pestle and mortar until fine. Stir in the ground cinnamon and the allspice.

3. Make the garlic paste

   Bash the garlic cloves to a smooth paste using a pestle and mortar or a small blender.

Marinate

1. Season and rub the lamb

   Season the lamb all over with salt and pepper. Spread the garlic paste over every surface, then sprinkle the spice mix evenly over the top, pressing it on so the garlic holds it in place.
   Why this mattersThe garlic paste works as a glue. Without it much of the dry spice would fall away, leaving a patchy crust.

2. Marinate

   Cover the lamb and refrigerate for at least 2 hours, ideally overnight. Take it out of the fridge in good time so it comes up to room temperature before it goes into Charlie.
   120 min timer

Light Charlie

1. Light Charlie

   Build a small pyramid of good-quality lumpwood charcoal in the Charlie Oven and light it with one natural firelighter. Open the top and bottom vents fully, close the door and leave for 5 minutes for the fire to catch.
   5 min timer

2. Add the wood and bring to temperature

   Add one or two small pieces of oak, or your favourite smoking wood, straight onto the charcoal. Close the door and allow about 20 minutes for Charlie to reach 110°C (230°F). There is no need to wait for the charcoal to burn down. As the oven approaches 110°C (230°F), close the bottom vent and partially close the top vent to hold it steady. If it runs too hot, close both vents completely and wait for the temperature to drop. Set a rack in the middle of the oven.
   20 min timer
   Why this mattersCharlie is very well insulated, so it holds heat and keeps climbing once the fire gets going. Closing the vents a little before you reach the target stops the temperature overshooting, which matters for a gentle smoke.

Smoke and roast

1. Smoke the lamb

   Sit the lamb in the Roasting Tray and set it on the middle rack. Close the door and smoke for 1 hour at around 110°C (230°F).
   60 min timer

2. Top up the charcoal

   After an hour, add roughly two small handfuls of lumpwood charcoal. Open the top and bottom vents fully for 5 to 10 minutes until the oven reaches 150°C (300°F), then close the bottom vent halfway. When the temperature reaches 160°C (320°F), close the bottom vent.
   10 min timer
   Why this mattersThe low first hour lets the smoke work its way into the meat. The hotter second stage renders the fat and toasts the spice rub into a dark, fragrant crust.

3. Roast until cooked

   Close the door and cook at 160°C (320°F) for about 1 hour, or slightly longer for a larger leg. The lamb is ready when a probe thermometer in the thickest part reads 70°C (160°F).
   60 min timer

Rest and serve

1. Rest the lamb

   Lift the lamb out of Charlie, cover it with foil and rest for at least 30 minutes before carving.
   30 min timer

2. Carve and serve

   Carve the lamb and scatter fresh mint and pomegranate seeds over the top. For a salsa verde, blitz the parsley, rosemary, garlic, lemon zest and juice with the olive oil, then spoon it alongside.

Tips