Step 1

Use Billows and Signals to preheat your smoker to 250°F (121°C). Add the smoking wood of your choice (cherry recommended).

Step 2

Trim the fatcap on the outside of the roast. Lamb fat carries a lot of the lamby flavor, so trim it as you like to get more or less of that taste.

Step 3

Season the lamb on the inside (where the bone used to be) with salt, pepper, and chili. Be very liberal with the salt and with the pepper.

Step 4

Score the fatcap with a sharp knife. Try not to cut into the meat.

Step 5

Season the leg all over with plenty of salt. Smear the surface all over with harissa. Sprinkle black pepper onto the harissa.

Step 6

Tie the leg up with butcher’s twine to make a uniform, even roast with no bits hanging off into space.

Step 7

Place the lamb on the smoker, fat-cap side down. (This will help protect the meat from any direct heat. If cooking in an offset smoker, place the lamb fat-side up.)

Step 8

Insert Signals’ probe into the very center of the meat. Set the high-temp alarm for 135°F (57°C) for medium doneness. Set it lower for medium rare.

Step 9

Close the lid and smoke the meat until the high-temp alarm sounds. (This may take 3–4 hours.)

Step 10

Verify the internal temp with Thermapen ONE.

Step 11

If you are searing on the same unit you were smoking on, set it up for direct-heat cooking and heat it up. If you are using another grill to sear, preheat it about halfway before removing the meat from the smoker. You want to give it a chance to cool a little while the grill comes up to heat.

Step 12

Sear the leg of lamb on the grill over the hot flame. Rotate it every minute or so until there are some charred bits.

Step 13

Move the lamb to your cutting board.

Step 14

Slice it up and serve! This will be excellent alongside some grilled asparagus and buttered boiled new potatoes.