Smoked lamb leg with rosemary

8 servings
3 hours

Before smoking, season your leg. Finely chop half of the rosemary and mix with the olive oil. Add a mixture of your favorite spices there. We mix and leave to insist. Next, over the entire area of ​ ​ the legs, we will make cuts and place 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 a smokehouse. I use walnut sprigs to smoke. Use the tree to your taste - it can be either a nut or sprigs 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 now this is not about: ) We put our leg 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. Don't overcook - just a couple of minutes on a high heat in olive oil, no more! Before serving, we give your leg a rest for ten minutes and enjoy an amazing dish!