Step 1

In a mixing bowl, combine the herb paste ingredients and mix together, set aside.

Step 2

Using butcher's twine, tie a series of tight loops every one to two inches around the leg of lamb. This will help the lamb maintain its shape and cook evenly while it’s on the grill.

Step 3

Place the leg of lamb on a large piece of plastic wrap, rubbing the paste over the entire surface of the lamb. Wrap the lamb tightly with plastic wrap, and put it in the refrigerator for three to five hours.

Step 4

Remove the lamb from the refrigerator, unwrap it while it’s still cold, and allow it to sit out at room temperature while you prepare your grill.

Step 5

Light your grill and set up for two zone cooking, and add one large oak wood chunk to the hot coals. Establish temperature in the indirect zone at 250°F as indicated by a reliable leave in thermometer.

Step 6

Insert a reliable leave-in meat thermometer into the thickest part of the lamb and place it on the grill over indirect heat. Close the lid on your grill and allow the lamb to slow roast and smoke until the internal temperature reaches 110°F, about one hour and 20 minutes, depending on the size of the leg of lamb.

Step 7

While the lamb is roasting, combine all ingredients for the gremolata in a small bowl and whisk together. Allow it to sit at room temperature until served.

Step 8

When the lamb has reached the desired temperature, remove it from the grill and allow it to rest. While the lamb is resting, increase indirect heat on the grill to 425°F. Return the lamb to the grill, close the lid  and allow it to roast for an additional 10 - 15 minutes, or until the lamb reaches 130°F internal temperature.

Step 9

Remove the lamb from the grill, loosely tent it with aluminum foil and allow it to rest for ten minutes before slicing and serving with gremolata.