1 medium shoulder joint of Scotch Lamb PGI (approx 2-2.5kg), bone and fat removed
Finely grated rind and juice of 1 unwaxed lemon
1 garlic clove, crushed
2 tsp sweet smoked paprika
2 tsp dried oregano
1 tsp salt
Pull away and discard any visible large lumps of fat that may have been overlooked. Open out the meat into a board and with a nice sharp knife make little shallow slashes over the surface of the meat.
Mix together all the rub ingredients to make a paste, spread this over the lamb and rub well into the meat. Leave to marinate in the fridge while you light the barbecue.
Wait until the flames die down and the coals are glowing nicely.
Blot any excess moisture off the lamb, then lay the butterflied (opened out) lamb in the centre of the cooking grill, cover with the lid and allow to cook for ten minutes before sprinkling the damp smoking chips onto the coals. This makes the flavouring smoke cling better to the meat than if you add it earlier to the bare coals. Replace the lid and cook without turning the meat until done. Look at it after about 30 minutes. It should be nicely browned on the outside and pink in the middle.
Remove it to a warm platter or board and let it rest for 15 minutes, covered.
Serve in thick slices. The thinner areas of meat will be more well done and the thicker parts, more rare.