Ingredients
| 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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Instructions
| 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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