Wood fired Amigo Style Leg of Lamb

Ingredients

  • 1 x leg of lamb
  • Marinade rub: 4 to 5 tbs – mint sauce and add paprika, garlic powder, salt, dried mint, onion powder, blac
  • extra virgin olive oil
  • 4 sprigs of fresh rosemary
  • 2 x large red onions
  • 4 x large carrots
  • 2 x large parsnips
  • 1 x whole bulb of garlic
  • 1 x bottle white sparkling wine
      • Outline Skewers Sketch

Method

  • Place leg of lamb on a cutting board. Using a large thin sharp knife, stab various holes in the leg of lamb. Strip the garlic to individual cloves, cut each clove in half and push into each of the stabbed holes.
  • Prepare your marinade seasoning. Pour 5 tbs olive oil into a bowl, add the marinade seasoning and stir till thick paste. If required add olive oil or extra seasoning.  Rub the seasoning well into both sides of the leg whilst still on cutting board.
  • Prepare a large metal oven tray. Pour whole bottle of wine in tray and place lamb in the middle of tray. Cut and prepare parsnips and carrots in long strips and place in the tray. Cut the onions into thick rings. put 3 or 4 rings on top of lamb and rest in tray. Place sprigs of rosemary on top of lamb. You can add some small potatoes in the tray as well, if you so wish.
  • Cover the tray completely sealing it with aluminium foil (if using thin foil use 2 layers). Keep in fridge and leave overnight.
  • Following day: Fire the oven to maximum temperature approx 5 hours before meat is due to be served using well dried untreated hard woods, preferably oak. Oven should reach full temperature between 45 mins to 1 hour approx. Remember not to have too much wood in the oven at any 1 time. Rule of thumb if you have flames coming from the door, there is too much wood inside. A constant heat source will reach full temperature.
  • Once the dome becomes an ashy white colour, the oven should be at 400-450c. Use amber trowel to push embers and any unburned logs to the back of the oven. Shut the door for 5 minutes allowing the fire to extinguish and allow smoke to stop. Re-open oven, place tray inside and shut the door. Leave untouched for 3 – 3.5 hrs pending on size of lamb. Remove tray and allow to stand for approx 20mins. Carve, serve and enjoy. Bon appetite!
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