Slow-Cooked Barbecued Lamb Leg With Miso & Horopito & Summer Vegetables - Cuisine Magazine - From Ne
Slow-cooked barbecued lamb leg marinated in miso and horopito with summer vegetables—tangy, umami-flavored, and perfect for large gatherings.
Ingredients
- 3 cloves garlic
- ¼ cup olive oil
- 3 tablespoons white miso paste (I used Urban Hippy)
- 2 tablespoons horopito flakes
- 2½–3kg bone-in lamb leg
- 2 teaspoons red wine vinegar
- 1 tablespoon soy sauce
- 2 eggplants, cut into chunks
- 2 capsicums, cut into chunks
- 600g zucchini, cut into chunks
- 2 tablespoons fresh oregano leaves, finely chopped
- 2 tablespoons parsley, chopped
- 2 handfuls wood chips, soaked for at least 20 minutes
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