Ingredients
3 lb leg of lamb, boneless, (about ¾ lb more if bone-in)
coarse salt, (sea or kosher), to taste
ground black pepper, to taste
dried oregano, to taste
Preparation
Set up the smoker as per the manufacturer’s instructions and preheat to 225 to 250 degress F. Add choice of wood chips per the specifications of the manufacturer.
Liberally rub all sides of the lamb with seasonings blend. Either mix one with salt, pepper and oregano (all to taste) or use your favorite.
Place the lamb directly onto the grill/smoker rack, fat side up. Smoke. Replenish the charcoal and smoking wood as needed to continue smoking in the 225 to 250 degrees F range.
Smoke until the internal temperature of the leg of lamb registers in the 140 to 150 degrees F range. This is medium-rare going on medium.
Transfer the lamb onto a cutting board and let rest for 10 minutes. Loosely tent it with aluminum foil to keep it warm, if desired.
Carve and serve immediately.
