Soak your Weber Firespice Mesquite Wood chips in water for 30 minutes.
Mix together all of the spice paste ingredients. Using a sharp knife, cut deep cuts into the meat. Rub the spice mix all over the leg of lamb and into the deep cuts.
Set up your barbecue for indirect cooking with a smoker box. Fill the smoker boxes with the soaked wood chips. Place one smoker box at the back of the grill, behind the convection tray and trivet. Place the other smoker box at the front, in front of the convection tray and trivet. Ensure the vent openings on the top of the smoker boxes point into the centre of the barbecue. Please refer to your handbook for further instructions. Preheat your barbecue for roasting with a smoker box, the burner(s) on high and the lid closed for 25 to 30 minutes.
Once your barbecue has preheated and your smoker box has started smoking, place your lamb on the trivet.
To determine the cooking time for your roast, use a ruler to measure the meat through its thickest part and cook for 1 minute per millimeter for a medium result. For example, if the roast is 90 mm thick, cook for 90 minutes.
Once your lamb is cooked, remove from the barbecue and leave to rest for 10 minutes. Slice the lamb and serve with cucumber raita and naan bread.
Cutting deep cuts into the lamb for the marinade will ensure that the flavours penetrate the meat.
Mesquite wood chips pair perfectly with lamb.
(noted in recipe instructions) To determine the cooking time for your roast, use a ruler to measure the meat through its thickest part and cook for 1 minute per millimeter for a medium result. For example, if the roast is 90 mm thick, cook for 90 minutes.