Step 1

Marinate the lamb. Combine all ingredients for the marinade in a zip top bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours.

Step 2

Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for this smoke.

Step 3

Smoke the leg of lamb. Remove the lamb from the marinade and place it directly on the grill grates of the smoker. Close the lid and smoke for approximately 3-4 hours or until the internal temperature of the lamb reaches 130 degrees F (for medium doneness).

Step 4

Sear. Increase the heat on the grill to 400 degrees F and finish cooking the lamb until the internal temperature reaches 135-140 degrees F (for medium). This will give the lamb nice crispy edges for a fantastic finish.

Step 5

Rest and serve. Remove the lamb from the grill to a serving platter. Rest for 15-20 minutes. Remove the twine from the leg of lamb, then slice and serve.