Smoked Roast – Lamb

BBQ Recipes, Lamb

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  • Prep Time:N/A
  • Cooking Time:N/A
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  • 2kg boned lamb
  • Small bunch rosemary, coarsely chopped
  • Juice of 1 lemon
  • Olive oil
  • Salt and pepper
  • 2 teaspoon ground cumin
  • 2kg kipfler potatoes
  • 1 small Kent pumpkin, cut into wedges
  • 6 ears or cobs of corn, pre-soaked in water for up to 2 hours
  • Butter
  • Pinch of nutmeg
  • Ziegler & Brown smoker box with a handful (45g) of wooden pellets
  • Sour cream and grated cheese for serving
  1. Preheat BBQ to 250ºC.
  2. To make marinade, combine half rosemary, lemon, cumin and olive oil.
  3. Season lamb with salt and pepper and rub marinade into it.
  4. Place lamb in a roasting tray.
  5. Coat pumpkin with olive, nutmeg, rosemary, salt and pepper.
  6. Wrap pumpkin in foil.
  7. To prepare corn, pull back husks and remove the silk.
  8. Rub butter, pepper and salt on corn and then return husks to proper position.
  9. Put aside vegetables for the moment.
  10. Place lamb in BBQ. If using the Ziegler & Brown twin grill, place tray in centre of BBQ.
  11. Position the Ziegler & Brown smoker box and pellets with lid side up over to one side of the BBQ.
  12. Ensure the smoker box is not above the gas burner.
  13. Cover and cook on high for 10 minutes.
  14. During this time, the smoker box with pellets will start smoking.
  15. Make sure the smoker box remains placed in the cooler part of the BBQ.
  16. Now halfway through the cooking process, place potatoes, corn and pumpkin into the tray.
  17. Place potatoes under the lamb to catch the juices.
  18. Cook for another 20 minutes with both burners on low.
  19. Allow roast and vegetables to rest for 1 hour with one burner on low.
  20. Serve with sour cream and grated cheese for an extra delicious meal!
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