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Most people enjoy the taste and smell of smoked paprika. It has slightly sweet, smoky aroma and flavour, and gives certain richness to meat. Together with the flavours of the marinade, this is a great tasting piece of meat. This recipe takes some planning ahead but it is well worth it.

Marinating time: 3 days.

Grilling time: 1 hour 30 minutes

Serves: Work on about 200 g raw, deboned weight per person for a main meal: tasters will serve approximately 25 people


  • 1 x 1.5 kg leg of lamb (deboned and butter ied – ask the butcher to do this) 150 ml freshly squeezed lemon juice
  • 150 ml olive oil
  • 10 ml garlic, chopped
  • 5 twigs fresh rosemary
  • Sea salt and freshly-ground black pepper, to taste 30 ml paprika
  • 250 ml wood chips
  • 150 ml white wine

3 Days before cooking:

  1. Take a large plastic Ziploc bag and place the lamb inside.
  2. Add lemon juice, olive oil, garlic and rosemary and seal the bag. Try to get most of the air out.
  3.  Massage the meat in the bag to ensure it is well covered by the marinade; refrigerate.
  4. Take out the bag once a day to massage and refrigerate.

Day of preparation:

  1. Remove lamb from the fridge about 2 hours before cooking to allow the meat to reach room temperature.
  2. Soak the wood chips in the wine and drain just before cooking.
  3. Prepare an indirect re in the Weber with 25 briquettes on each side and burn for about 35 minutes until the briquettes are grey.
  4. Remove the lamb from the bag and allow the marinade to drip off as much as possible.
  5. Season with salt and pepper. Coat the lamb with an even layer of paprika.
  6. Sprinkle half of the wood chips directly onto the re and place the lamb in the middle of the grid.
  7. Close the lid and cook for 30 minutes before adding the other half of the wood chips.
  8. Cook for a further 40 – 50 minutes (depending on the weight of the meat).
  9. The best is to test the core temperature with a thermometer. When the core temp is 60o C-65oC the meat should be light pink in the middle. Do not cook the lamb over 70o C if the meat is to be served well-done.
  10.  Leave the meat to rest for 5-10 minutes before carving.
  11. The intense flavour of the smoked paprika, together with the flavours from the marinade, makes this lamb perfect for any occasion.

Equipment and accessories: Knife, large Ziploc plastic bag, lemon squeezer, wooden board, bottle opener, meat thermometer, oven gloves, serving platter/board, tasting plates and forks. Weber char-basket charcoal holders (for indirect cooking) Weber charcoal briquettes and relighters Weber drip pans, large Or: Weber Genesis or Summit range of gas braai’s

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Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.