Ingredients:

  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 3 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, leaves removed
  • 1 tbsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • 7 lb bone-in leg of lamb, trimmed of excess exterior fat

Instructions:

  1. Pat the lamb dry with paper towels. Using a sharp knife, score the fat cap in a diamond pattern about 1/2 inch deep.
  2. Mix the olive oil, minced garlic, rosemary, thyme, salt, pepper, paprika, and lemon juice to create the rub. Rub the mixture generously over the meat, ensuring it penetrates the score marks.
  3. Place the lamb in the refrigerator to marinate for at least 4 hours.
  4. Preheat your smoker to 225°F (107°C). Place the lamb on the grate, fat side up.
  5. Smoke the lamb undisturbed until the internal temperature reaches 130°F (54°C), typically taking 2.5 to 3 hours.
  6. Increase grill heat to 450°F (232°C) or heat a cast-iron skillet on the stove. Sear the lamb for 3–5 minutes per side until a dark, crispy crust forms.
  7. Remove from heat immediately when the internal temperature hits 140°F (60°C) for medium-rare.
  8. Tent loosely with aluminum foil and rest for 30 minutes to allow juices to redistribute before carving.