Step 1

Remove the leg of lamb from the fridge to temper it. Set it on the counter and let it come to room temperature before smoking. About 2 hours.

Step 2

Score the fat cap on the top of the lamb in a cross-hatch pattern and French the bone if it isn't already. Season with salt and pepper.

Step 3

Finely chop the rosemary, thyme, and garlic. Combine these herbs with olive oil to create a paste. I toss them all into a mini chopper and pulse to make a paste.

Step 4

Rub the herb paste generously over the entire surface of the lamb, working it into the cross hatches.

Step 5

Preheat your Traeger to 180-F or set it to super smoke and let it come to temperature.

Step 6

Place the seasoned leg of lamb on the smoker. Smoke at 180-F for about an hour to infuse maximum smoke into the lamb, then turn the heat to 225-F and continue smoking for about 2 hours or until the lamb reaches 135-140 F for medium rare.

Step 7

Rest the lamb for at least 20 minutes before slicing.

Step 8

Serve and enjoy!

Step 9

Start by making a cut around the bone, about 2 to 3 inches from the end, cutting through the meat and fat down to the bone.

Step 10

Using a sharp knife, scrape the meat and fat away from the bone, pushing it down to expose a clean bone.

Step 11

Trim any excess fat or sinew from the meaty part of the leg to ensure even cooking and a neat presentation.