Yellow mustard, enough to cover the whole leg on both sides
6 garlic cloves, cut in half
30 ml (2 tbsp.) sea salt
30 ml (2 tbsp.) black pepper
15 ml (1 tbsp.) granulated garlic (not powder)
30 ml (2 tbsp.) smoked paprika
2 sprigs of fresh rosemary, minced
30 ml (2 tbsp.) brown sugar
Smoker, use according to the manufacturer’s instructions.
Charcoal, use according to the manufacturer’s instructions.
2-3 chunks, fruit wood (apple and/or cherry) or your choice of smoking wood chips and use according to manufacturer’s instructions.
Preheat a smoker to 250 degrees F (121 degrees C). Add charcoal as per specifications from the smoker manufacturer’s instructions. Add two to three pieces of fruit wood chunks as per the specifications from the smoker manufacturer’s instructions.
Trim the lamb leg and remove any large pieces of fat and/or silver skin. Score the fat cap side only with straight cuts diagonally across in one direction and cross with diagonal straight cuts in the other direction. This step will help the fat render nicely. Using a sharp knife, make about 12 small slits in between the cross cuts on the fat cap side.
Rub a thin layer of mustard over the lamb on both sides. Apply the herb rub liberally to all sides of the lamb. On the fat cap only side insert a slice of garlic into each slit, pushing it well into the slit.
Place the lamb in the preheated smoker, fat side up. Smoke for 3-6 hours or until the internal temperature is 150 degrees F (65 degrees C). The cooking time will vary depending on the size of your lamb leg so you will need to check on the internal temperature every hour.
Transfer the lamb leg onto a cutting board, loosely cover with aluminum foil and allow to rest for 10 minutes. Slice and serve.
Tips and Tricks
You may use your favourite herb rub in place of the rub set out in this recipe.