Overview
Matt Burgess, a native Kiwi, is known for his inventive approach to global ingredients. As far as he’s concerned, it doesn’t matter if a combination of ingredients isn’t a familiar one – either here or anywhere else in the world – as long as they work. His Sichuan Smoked Leg of Lamb involves smothering the joint with Sichuan pepper and Indonesian soy sauce, then roasting it slowly with plenty of applewood smoke, resulting in a perfect balance of sweetness, smoke and numbing punch.
Prepare the spice rub
Toast the cumin, star anise and peppercorns in a dry frying pan for 4-5 minutes until smoky. Place in a mortar and pestle or blender, together with the salt and Aleppo chilli, and grind to a powder.
Smother the lamb in ketjap manis (this will be the glue for your seasoning). Sprinkle over the seasoning, coating both sides of the lamb.
Soak a couple of Apple Premium Woodchunks for at least 20 minutes.
Set up your EGG
Load and light your EGG. The target temperature of 150°C.
When close to temperature, throw the woodchunks onto the coals, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Cast Iron Searing Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with a Cast Iron Searing Grid.
Slow cook the lamb
Place your lamb leg onto the grid. Close the lid and cook for 2 hours, ensuring the temperature doesn't fluctuate.
After 2 hours, wrap the lamb in Pink Butcher's Paper, place back in the EGG and continue to cook for another 2-2½ hours. Remove and rest for at least 20 minutes.
Remove the paper, then use a couple of spoons to work the meat away from the bone in big, delicious chunks. Sprinkle a little sea salt over the meat before presenting.
