1. •If your lamb is frozen, defrost it in the fridge.
   

2. •About an hour before you’re ready to cook, apply the rub evenly to your lamb and return to the fridge.
   

3. •Set your cooker up for smoking. I’m not going to to tell you how to do that, you know your cooker better than me.
   

4. •Half an hour before you’re going to cook it, get the lamb from the fridge and allow it to come up to room temperature.
   

5. •Smoke the lamb at about 220F - 250F until it reaches desired internal temperature. 140F for rare, 150F for medium, 160F for well done. When it hits about 10-20 degrees short of the target temperature, glaze the lamb with the Peking BBQ Sauce.
   

6. •When the lamb is ready to come off the smoker, double wrap it in foil and rest for 30 minutes.
   

7. •While the lamb is resting make yourself up a nice salad of mixed leaves, tomatoes and spring onions, dress with a little sliced chili, lime and sesame oil.
   

8. •Carve the lamb thinly and serve tithe the salad and some Steve’s Peking BBQ Sauce on the side.
   

1. •1/2 cup Sesame 5-Spice Rub
   

2. •1/2 cup Steve’s Peking BBQ Sauce
   

3. •A nice lamb roasting joint
   

The desire to create this dish was the driver for me to create my sesame 5-spice rub and Peking BBQ sauce which are the two components that make this dish.

I wanted to do a BBQ equivalent of one of my all time favorites, Peking Braised Lamb, which my mum used to cook when I was young. The whole basis is hoisin with a hint of nuttiness. This is a great flavour combination, and as it turns out, one that lends itself well to Q.

This recipe is for a leg of lamb cooked low and slow but there’s no reason you couldn’t apply the rubs and glaze to chops or lamb kebabs for grilling. In fact these flavours will work well with pork or chicken too.