METHOD:

Crush 6 garlic cloves and finely chop, then roughly chop 20g of mint. Pour 200 ml of olive oil to a bowl and then add the garlic and mint with a pinch of salt & pepper. Mix together, and pour 50% of the marinade over the leg of lamb and massage well, then leave to marinate.

Fire up your smoker and set-up for indirect cooking and set the temperature to 80c-100c.

Once up to temperature add a minimum of three pieces of Smokewood Shack Grape Vine.

When they start smoking add your leg of lamb to the smoker, and smoke for 5 hours, checking hourly and applying extra marinade if necessary keeping the meat moist.

Meanwhile, cook the new potatoes in a large pan of boiling salted water with the remaining mint for 15-20 minutes, or until tender.

Peel and roughly chop the onion. Place a pan on a medium heat and add a lug of olive oil, add the onions and let them “sizzle” for 8-10 minutes until the onions are translucent.

Cut the courgette into quarters then finely slice and add to the pan.

Slice all of the tomatoes in half then add to the pan with two finely sliced cloves of garlic, pinch of salt & pepper, two large pinches dried wild oregano

(fresh if you can get it) stir, and cook for 5 minutes.

Then add three lugs of balsamic vinegar to the pan and bring the heat up high until the vinegar starts blipping and leave the heat high for a maximum of 1 minute while constantly stirring, then remove from the heat.

Drain the potatoes and then put them back in the pan with a large knob of butter, mix them about and then serve on the plate, then serve the courgette & tomato dish alongside the potatoes placing the leg of lamb on top.

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Enjoy!