- 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight)
- 4 Garlic cloves, minced
- 2 Tbsp Salt
- 1 Tbsp fresh ground Black Pepper
- 2 Tbsp Oregano
- 1 tsp Thyme
- 2 Tbsp Olive Oil
Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium Hunters Blend
- 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, 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 Bradley Smoker to 120C using your favourite wood bisquettes – Apple, Oak and Hickory are great choices or try the New Premium Sage, Caribbean Blend or Hunters Blend Bisquettes.
- Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 63C (145F), 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.
Original recipe by Steve Cylka
For more delicious recipes visit our Bradley Smoker Facebook Page and our BradleySmoker.co.nz website
- 2kg Boneless Lamb Leg Roast
- Salt & Pepper
- 2 Tbsp fresh Rosemary
- 2 Cloves Garlic
- 10-15 small Potatoes – peeled
- 1 Cup Oil
- ½ Cup Soy Sauce
- 1 Cup dry Red Wine
- 4 Cloves Garlic – crushed
- Small handful of fresh Rosemary
- ½ tsp Salt and Pepper
Mix all the ingredients for the marinade and blend well, either in a blender or whisk together.
Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the Rosemary.
Make small incisions in the lamb roast and push the herb mixture into these gaps.
Place the meat into a shallow dish, pour over the marinade and refrigerate for at least 2 hours, turning several times.
Prepare your COBB Cooker and light the Cobblestone.
Once the Cobblestone is grey in colour arrange 10-15 small potatoes around the moat, sprinkle with salt and rosemary (the drippings off the roast will create very delicious roast potatoes)
Fit the grill grid and roast rack onto the Cobb and place the marinated Lamb on the Roast Rack and cover with the hood lid. Leave to roast and try to not lift the lid too often, as this will lengthen the cooking time.
After an hour or more, using a COBB probe thermometer or a digital thermometer, check the internal temperature until it has reached your desired doneness. Replace the dome lid quickly so it doesn’t slow the cooking down too much.
Medium Rare is between 55-60ºC, and Medium is between 60-65ºC
Cover and rest for 10-15 minutes before serving.
Remove the potatoes from the moat and place into a serving dish.
For more COBB recipes and inspiration visit our website www.thecobb.co.nz and follow our COBB New Zealand Facebook Page.
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp HP sauce
• 2 cloves garlic, crushed
• 1 tsp oregano
• 1 tsp rosemary
• salt & ground black pepper
• ½ cup red wine
• 1 deboned butterﬂied leg of lamb (about 1.3kg)
• For the moat: 1 Cup beef stock
1. For the marinade, mix all the ingredients except the last two.
2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
3. Prepare the COBB.
4. Pour the stock into the moat.
5. Place the grill over the heat, lightly rubbed with oil.
6. Seal both sides of the leg of lamb in frying pan and place on roasting rack.
7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
8. Once the meat is ready, let it stand for ﬁve minutes before carving it.
Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
For a smoky flavour add a handful of pre-soaked woodchips onto the Cobblestone
• 4 thick cut Lamb Chops
• Smoking chips (we used French oak)
• Flaky salt
• Freshly ground black pepper
• Olive oil
1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
2. Place the grill grid on the Cobb and close the lid for 10 minutes to heat up nicely.
3. Rub the chops with oil and season well on both sides.
4. Remove the lid and the grid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
5. Place the grill grid back on to the Cobb and then the lamb chops, fat side down on the grill – for ease, use a kebab stick to thread them all together and they will stand up well.
6. Close the lid and smoke for 10 minutes.
7. When you open again, the fat should be nice and crisp and the meat will have picked up a light smoky flavour.
8. Remove the chops from the kebab stick and place them all on 1 side.
9. Cook for about 5-10 minutes on each side depending on how well done you like your chops.