The trick is to smoke the meat and not make the meat smoke

TUNISIAN LEG OF LAMB

  Date: October 12, 2009
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Some unexpected free time & the availability of Icelandic lamb made for a great meal. Icelandic lamb is a great tasting lamb which is grass fed and organic & is the best lamb I have ever tried. This meal involved a boneless leg of lamb which was rubbed with a Tunisian influenced spice rub and flavored with garlic spears inserted into the meat. The lamb is rubbed and refrigerated until one hour before grilling. The roast was rotisserie grilled for around 2 hours and the rub smelled incredible during the process. After a 15 minute rest the lamb was carved and served. The lamb was moist, tender and flavorful with a tasty outer crust which was a combination of spicy & sweet. Even though this lamb was a great change of pace, it is not too radical a departure and would appeal to just about anyone.
Recipe Source:
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Meathead

Williams-Sonona Essentials of Grilling:

Tunisian Spiced Leg of Lamb - Page 108
Grill:
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Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Tray
  • Kenmore Rotisserie Unit