Leg of lamb:
Season the lamb fillets with salt and pepper. Set aside to cool for 1/2 hour.
When the coals are ready and have been placed in both sides, place the smoke dust tray in one side directly on the coals. Place the lamb fillets in the centre of the grid with a drip tray under. Put on the lid. After a few minutes when it starts smoking, almost close the damper. The Lamb fillets cook for approx. 20 minutes. Then remove the smoke dust tray and grill the lamb meat for approx. 5 min. directly over the hot briquettes, so that they get a delicious grilled surface.
Wrap them in tin foil and let them rest for 5-8 min.
Potatoes:
Halve the potatoes and toss in olive oil, season with coarse cooking salt and fresh pepper. Place them in a pre-heated oven at 210°C - cook them for approx. 30 min.
Salad:
Plate the rinsed rocula salad, top with some slices of mozzarella and small tomatoes. Garnish with sweet basil leaves and a drop of oil and fresh pepper.