Prep Time: 1/2 hour

Idle Time: 1 hour

Cook Time: 6 hours

Serves: 6 – 8

This dish isn’t too hot or spicy – the beautiful flavours of mild chili and mint complement the sweet lamb perfectly!



Leg of lamb

Gochujang chili paste

3-4 large handfuls of fresh mint

Star Anise



Coat the leg of lamb in the Gochujang paste. Rest it for at least one hour, preferably overnight in the fridge.

Place a handful of Star Anise in a baking dish, add 2 litres of water and place in the BBQ to preheat.

Cover the Lamb with the mint and tie in place with some string. This will form a blanket of mint which protects the lamb from drying out and infuses it with a wonderful minty flavour.

Set the vents for a cooking temperature of just under 150°C (300°F).

Place the lamb on a perforated tray and position this over the pan in the EGG. This will allow the lamb to bathe in the Star Anise vapor as it cooks, while capturing the mint and Gochujang juices falling from the lamb.

Keep topping the water up throughout the cook to maintain the vapor.

It should take 5-6 hours for the lamb to reach an internal temperature of 70°C (160°F), at which point the lamb is cooked. Allow to rest in a warm place for an hour.

Unwrap the Lamb, remove the mint and carve to serve. Reserve the juices from the pan for gravy – the flavour is sublime!

Serve the lamb with rice and wilted Asian greens or with traditional roast vegetables.

Note: This is cooking keeps everything moist while capturing the lovey flavours in the juices and exposes the meat to heat and smoke.

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