This was a really, really great leg of lamb - sweet, hickory, rich, tender goodness. The next day try using the leftover lamb thinly shaved for making panini with fig jam. I suggest it because that's what I did and believe me when I say, it was an epic sandwich!
1. Apply a good coating of dry rub. Try paprika, brown sugar, cumin, coriander, kosher salt, black pepper, red pepper flakes, dry mustard, and....well, you get the idea.
2. Place in a smoker at about 225 degrees.
3. Cook until desired doneness and the crust is so beautiful that it seems like a crime to slice it!
