All Fired UpBBQ & Grill

Low & Slow Cooked Leg of Lamb with Dry Rub & Spritz

Name: Low & Slow Cooked Leg of Lamb with Dry Rub & Spritz
Total time: 360 min
Yield: 6 servings
Ingredients: 1.6kg leg of lamb; For the Dry Rub; 2 tbsp Sumac; 2 tbsp dried mint; 2 tbsp dried basil; 1 tbsp dried oregano; 1 tbsp cracked black pepper; 1 tbsp coarse sea salt; For the Spritz; 4 garlic cloves, roughly chopped; 1 tsp Paprika; 1 tsp dried Oregano; 2 bay leaves; A sprig of Rosemary; 3 tbsp salt; 500ml water; A plastic bottle with holes poked in the lid.

Nico ReynoldsFrom the series · All Fired Up

360 min totalServes 6Medium

Time360 min

Serves6

SkillMedium

ShowAll Fired Up

Method

For the Spritz: Heat the water in a pan til hot but not boiling,

Add the bay leaves, rosemary and salt, allowing the flavours to infuse

Put the garlic, paprika and oregano straight into the bottle.

Take the rosemary and bay leaves out of the warm water and add to the bottle.

Fill with the warm water & shake

For the Lamb: Cut off any excess fat (leave some to absorb seasoning)

Score the meat all over

Mix together the dry Rub ingredients in a bowl

Rub liberally all over the lamb leg, covering it completely

Place the lamb into your smoker and close the lid.

Cook for at least 5 hours for falling off the bone lamb.

After 1.5 hours cooking time, apply your Spritz every 20 mins

2 hours before the end of the cook, give the lamb a final spritz and wrap in tinfoil, place back in the smoker for the final 2 hours.

Cook's notes

No smoker? Turn a kettle grill into one — a tray of water and some wood chips in with the charcoal, lid down, and you're smoking.
Don't start spritzing until about 1.5 hours in — you want the rub to set into a bark first, otherwise you'll just wash it off.
The foil wrap for the final two hours is what takes it from sliceable to falling-off-the-bone, so don't skip it if that's the texture you're after.
When it comes off, wrap the whole parcel in a towel and rest it for a good half hour — it holds the heat and lets the meat relax into that pull-apart softness.
Poke the holes in the bottle lid before you fill it, and give it a good shake each time so the paprika and garlic don't just settle at the bottom.

Serve with Pulled lamb this soft wants soft flatbreads or warm pittas to pile it into, with a sharp yoghurt or a herby salad to cut the richness. The charred spring onion and cannellini bean salad is what I put beside it on the show; a pickled red onion keeps every mouthful bright.

Make ahead & storage The lamb keeps well — shred any leftovers and store in the fridge for up to three days, ideally with some of the resting juices spooned over to keep it moist. Reheat gently, covered, so it warms through without drying out; it's excellent the next day in wraps or over rice.

BBQ & Grill

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

377kcal

58gprotein

8gcarbs

14gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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