After great success with a rack of lamb, I decided to smoke a boneless leg of lamb.

The lamb was 5 2/3 pounds. We mixed up a homemade rub we got off an internet site called bakeitwithlove. The key ingredient was Herbes de Province.

I posted a picture of the rub ingredients.

I smoked it at around 230 for 3 1/2 hours, then slowly increased the temperature to around 400 to sear.

I suddenly noticed that my probes had gone nuts. I was worried that I had a smoker fire.

It turns out that the leg of lamb had unrolled, and the probes were exposed to the ambient temperature of the smoker.

I pulled the lamb and rested it for 30 minutes.

It turned out just the way my wife and her sister like it, a bit on the medium side.

They are still working on eating meat that is more red than this.

The result was a huge success. Apparently, it was the best lamb I ever cooked.

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Looks perfect.

I'm not a fan of lamb but my wife is, I'll have to give this a try.

Looks great, I would eat that for sure.

Not a fan of my own cooked leg of lamb.  Neither is my wife.......or kids.  I am however fond of the rack of lamb I've had on a couple of cruises.  Years ago I got a leg of lamb at Costco because they had a sample there, and it was quite tasty.  My daughter and her husband came over for dinner that night.  I had grilled it on my Weber.  She came through the door and immediately said, "what is that gawd awful smell".  We all sampled it(except my daughter and wife) and immediately went and got some Burger King Whoppers for dinner.

First your leg of lamb looks fantastic.

It seems as if leg of lamb and goat leg are acquired taste. I enjoy both however no one else in my family will eat them.  Rack of lamb on the other hand they all like.  Go figure.  Fortunately for me on our upcoming trip to Turkey I should get my full of both.