COOK IT.
01
Strip rosemary leaves and finely chop
02
Combine ingredients for marinade in a bowl
03
Using a sealable bag or container coat lamb with marinade
04
Marinate leg of lamb overnight for at least 12 hours
05
Preheat your smoker to 250F/120C and add lamb once heated
06
Allow lamb to smoke for 8 hours or until internal is 165F/74C
07
Remove lamb and add to roasting pan with water
08
Return roaster to smoker for another 3 hours or until 195F/90C
09
Remove bone and proceed to shred lamb leg
10
Add shredded lamb to your bun of choice and garnish with aioli