BBQ Spiced Leg Of Lamb

Method

1. Toast the whole spices in a pan for 2 minutes on a medium heat, then grind using a spice grinder or pestle and mortar. Add the ground cinnamon to the mix.
2. Bash the garlic cloves into a paste using a small blender or pestle and mortar.
3. Season the lamb with salt and pepper, then apply the garlic paste all over the lamb.
4. Sprinkle the spice mix all over the lamb, using the garlic paste as the glue for the spices.
5. Cover the lamb and refrigerate for a minimum of 2 hours or ideally overnight. Bring to room temperature before cooking.
6. Place the spiced lamb on the Charlie Oven Cooking Rack and smoke at 110C for one hour, bringing the internal temperature up to 70C.
7. After one hour, add two small handfuls of extra charcoal to the Charlie Oven. Open both vents fully for 5-10 minutes until the oven reaches 150C.
8. Close the bottom vent halfway. When the temperature reaches 160C, close the bottom vent fully. Cook for a further hour or slightly longer depending on the size of the leg.
9. Remove from the oven and rest the lamb for at least 30 minutes covered with tin foil before serving.