Smoke-Roasted, Herbed Leg Of Lamb

Picked up this nice piece of lamb

First I made up a batch of Herbes de Provence

Herbes de Provence Ingredients

2 Tbs dried thyme

2 Tbs dried basil

2 Tbs fennel seed

1 Tbs oregano

1.5 Tbs Lavender flowers

1 Tsp chopped fresh sage

1 Tsp fresh rosemary

I used the mortar pestle my son gave me for Christmas to crush the herbs, and the lavender came from the French lavender plant in the backyard.

I then took the lamb and removed all the silver skin and fat.

I then sliced up Kalamata olives, garlic, and rosemary and inserted these into slits I cut in the lamb.

Took Naturiffic Sea Salt, Herbes de Provence (recipe above), crushed peppercorns, and finely chopped rosemary and mixed up to use as the rub.

Put on the offset for 3.5 hours at ~235, until it hit 135 IT.

Let is rest while the rest of dinner was prepared and then sliced to serve.

It was tasty!