Smoked Leg of Lamb

Step 1: Stir together first 8 ingredients until blended, then place lamb in a deep dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4-6 hours, turning occasionally.

Step 2: Soak a couple cups of wood chunks/chips in water at least 30 minutes.

Step 3: Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.

Step 4: Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.

Step 5: For gas smoker preheat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.

Step 6: Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.

Step 7: Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.

Step 8: Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.