A show-stopping main dish for your summer dinner table.


1 lamb leg (1.6 kg)

For the dry rub:

  • 2 tbsp sumac
  • 2 tbsp dried mint
  • 2 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp cracked black pepper
  • 1 tbsp coarse sea salt

For the spritz:

  • 4 garlic cloves, roughly chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • A sprig of rosemary
  • 3 tbsp salt
  • 500mls water
  • A plastic bottle with holes poked in the lid


For the spritz:

  1. Heat the water in a pan til hot but not boiling.
  2. Add the bay leaves, rosemary and salt, allowing the flavours to infuse.
  3. Put the garlic, paprika and oregano straight into the bottle.
  4. Take the rosemary and bay leaves out of the warm water and add to the bottle.
  5. Fill with the warm water & shake.

For the lamb:

  1. Cut off any excess fat (leave some to absorb seasoning).
  2. Score the meat all over.
  3. Mix together the dry Rub ingredients in a bowl.
  4. Rub liberally all over the lamb leg, covering it completely.
  5. Place the lamb into your smoker and close the lid.
  6. Cook for at least 5 hours for falling off the bone lamb.
  7. After 1.5 hours cooking time, apply your Spritz every 20 mins.
  8. 2 hours before the end of the cook, give the lamb a final spritz and wrap in tinfoil, place back in the smoker for the final 2 hours.