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Export 5 ingredients for grocery delivery
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.
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