Smoked Lamb Shoulder

8-10

2 springs                 fresh rosemary

6                            fresh sage leaves

1 cup                      curly parsley loosely packed

3 cloves                  garlic

Zest of 1 lemon

1 tablespoon           Dijon mustard

½ cup                     vegetable oil

2 tablespoons         Kosher salt

1 tablespoon           black pepper

8–10-pound           boneless leg of lamb

1. Roughly chop rosemary, sage, parsley, garlic.
2. Add chopped herbs and garlic to a food processor along with zest and mustard. Pulse until combined.
3. While food processor running slowly add oil to create a smooth paste.
4. Unroll the lamb leg and place lamb fat side down on a cutting board.
5. Trim all excess fat from interior of leg.
6. Rub the rosemary wet rub mixture onto the interior of the lamb. Saving a ¼ cup for exterior.
7. Season well with salt and pepper.
8. Roll the leg back into a roast.
9. Truss the leg of lamb using butcher’s twine.
10. Season the exterior with salt and pepper.
11. Set the smoker to 275°F.
12. Place the lamb onto the smoker and insert a meat temperature probe into the thickest portion of the lamb.
13. Smoke for about 2.5 hours until probe reads 135*.
14. Rest for 1 hour at room temperature.
15. Slice and serve.