3 cloves garlic
¼ cup olive oil
3 tablespoons white miso paste (I used Urban Hippy)
2 tablespoons horopito flakes
2½–3kg bone-in lamb leg
2 teaspoons red wine vinegar
1 tablespoon soy sauce
2 eggplants, cut into chunks
2 capsicums, cut into chunks
600g zucchini, cut into chunks
2 tablespoons fresh oregano leaves, finely chopped
2 tablespoons parsley, chopped
2 handfuls wood chips, soaked for at least 20 minutes

I’ve used a bone-in lamb leg but you could do this with shoulders, shanks or even a boneless leg of lamb, adjusting the time accordingly. I like a dark bark or crust to the lamb; the pepperiness of the horopito mellows, the citrus notes come more to the fore, and the miso gives the lamb an umami Marmite-y tang. If you prefer a lighter crust, cover the lamb with foil when it’s done to your liking. The lamb here is well cooked, but if you prefer it medium-rare, adjust the time accordingly (and add the vegetables earlier). Horopito can be found in speciality food stores or online.

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1.Mash the garlic to a paste with a little salt, combine with 2 tablespoons olive oil, half the miso and half the horopito.
2.Smear over the lamb and ideally leave to marinate overnight.
3.For the basting liquid, combine the remaining miso and horopito with the red wine vinegar, soy sauce and 2 tablespoons water and set aside.
4.Put the lamb into a foil tray with 1 cup water.
5.Light the barbecue. If using a charcoal-style kettle, cook over indirect heat at a low to medium temperature, scattering the drained wood chips directly over the hot coals and adding more charcoal as required.
6.If using a hooded gas barbecue, cook over indirect heat, or if using a Weber-style gas burner put a flat foil tray on the grates, put a rack on top, then place the lamb in the foil tray on top of the rack. For these methods, wrap the drained wood chips in foil, pierce with a skewer to allow the smoke to escape and cook alongside.
7.Put the lamb on the barbecue and cook for 3–3½ hours, basting with the basting liquid every 30 minutes.
8.The lamb can also be cooked in the oven at 160°C for 3–3½ hours.
9.Toss the vegetables with the remaining olive oil and oregano and season with salt.
10.After 1½ hours, add the vegetables around and under the lamb (it will seem a lot but they do cook down).
11.Cook for a further 1½–2 hours, turning the vegetables occasionally until tender.
12.Allow the meat to rest for 20 minutes before slicing.
13.Toss the vegetables with parsley and serve alongside.
14.Strain the cooking juices and serve alongside. It is great with a side of simply boiled new potatoes.

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles

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