Defrost leg of lamb if frozen in fridge or submerged in cold water. Remove netting if using a boneless roast.
Rinse with cold water and pat dry with paper towels.
Spread the binder, dijon mustard, all over the lamb allowing the seasonings to adhere to the meat better.
Sprinkle the remaining seasonings all over the lamb. Add the salt and pepper to taste, pretty liberally though.
Preheat smoker to 225°F using a fruit wood such as applewood. Place the roast fat side up directly on the grill grates and smoke until an internal temperature of 125°F when checked with an instant read thermometer.
When roast is close to the finished temperature, fire up a charcoal or gas grill over high heat to sear. Once the roast reaches 125°F IT, remove and sear over flames 1-2 minutes a side to create a nice crust.
After searing all sides, remove to a cutting board and allow to rest for 10-15 minutes uncovered.
Carve across the roast in ¼" to 1" slices and place on platter for serving. Pair with your favorite side dishes and enjoy your dinner!
Try this recipe? Please leave a star rating and comment. Thanks!
Notes
Use a meat thermometer to cook the roast to desired internal temperature and NOT to a certain cook time.
Sear over an open flame or in the oven broiler to get that crispy outside.
Do not trim the fat, it gives the roast a lot of flavor.
Use a binder such as yellow mustard so to not influence the flavor of the roast.