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 your 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.
Set up your EGG
Load and light your EGG with a target temperature of 150°C. Add a couple of pre-soaked Apple Premium Woodchunks onto the coals then add the ConvEGGtor in a legs-up position topped with a Cast Iron Searing Grid.
Slow cook your 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 foil, 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.
