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2.5 Lb. leg (De-boned and trim excess fat)

Leg of Lamb Paste

• 1 TBSP fresh rosemary & 2 TBSP fresh thyme
• 5 cloves garlic
• S&P
• 1 TBSP Olive Oil

1 cup of dry white wine
Applewood coals

Place all the paste ingredients in a food processor and chop to make a paste. Take a small 4” paring knife and make holes in the lamb, space out 5 or so on each side, not deep about ½ inch deep. Fill the holes with the paste.

Place the lamb in a 475° oven for 15 minutes to sear it and lock in the juices. Remove, let cool.

Slice onions and line the bottom of the pan with onions and place the lamb on top. Add the wine.

In your smoker pit, use indirect fire. Smoke in 350° heat for ~3 hours checking the coals every 30 minutes. Internal temp should reach 125°. Then remove and let rest. The heat will continue to cook the lamb until it reaches an internal temp 135° for medium.

Serve with gravy, Aus Ju, potatoes, and/or whatever veggie you like.

As of 4/23/23