Smoked leg of lamb

Ingredients
• 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
Paste:
• 1 small onion peeled and halved
• 1 head of garlic peeled
• 45 ml (3 tbsp) fresh lemon juice
• 10 ml (2 tsp) lemon zest
• 30 ml (2 tbsp) paprika
• 5 ml (1 tsp) rosemary
• 10 ml (2 tsp) coarse salt
• 10 ml (2 tsp) coarse ground pepper
• 90 ml (6 tbsp) olive oil
To Serve
• lemon wedges
• extra virgin olive oil
• minced fresh mint

Preparation
Prepare the paste by combining all the paste ingredients except the oil in a food processor and process. With the processor running, pour in the oil and continue processing until a paste forms. Spread the paste generously on the lamb. Place the lamb in a plastic bag/wrap and refrigerate overnight. Remove the lamb the next day and let stand for 45 minutes.

Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.

To Serve
Remove lamb when done and let stand 10 minutes. Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.