Smoked leg of lamb with rosemary

Before smoking, season the leg. Chop half of the rosemary finely and mix with olive oil. Add a mixture of your favorite spices there. Stir and set aside to infuse.

Next, we will make incisions over the entire area of the leg and put pieces of garlic, olives and the remaining rosemary in them. Let the leg breathe a little. If from the refrigerator, then let it heat up to room temperature.

Meanwhile, we will prepare the smokehouse. For smoking, I use walnut twigs. Use a tree to your taste - it can be either a nut or twigs of any other garden trees.

Prepare your smokehouse according to the instructions. To collect the liquid flowing during smoking, install clean dishes. From the collected juice, you can make a delicious sauce or use it as a fantasy will tell you! But that's not about it now :)

We put the foot in the smokehouse and warm it up to 250 degrees. In this mode, we smoke for about two and a half hours.

Then the finished smoked leg must be fried for a couple of minutes on all sides over high heat to form a delicious crust. Do not overcook - just a couple of minutes on high heat in olive oil, no more need!

Before serving, we give the leg a rest for ten minutes and enjoy an amazing dish!