I cooked this at the last Uhwarrie, Smiley can vouch for the yummy factor. Everything in red is my alteration or addition to the original recipe. You can find the original here: www.foodtv.com

Silence of the Leg o' Lamb
Alton Brown

1 sirloin end leg of lamb, boned, and trussed
[color:"red"] Ask you butcher for a whole leg boned and butterflied, unless you want to do it yourself. Feeds about six people, two legs for bigger groups. [/color]

Paste:
4 cloves garlic [color:"red"] I used 8 [/color]
8 fresh mint leaves [color:"red"] 12 here [/color]
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper [color:"red"] I used some Cayenne in addition [/color]
5 tablespoons strong mustard, such as Dijon [color:"red"] dont use spicy brown, stick with a smooth mustard [/color]
2 tablespoons canola oil
2 sprigs fresh rosemary [you need much more than this, a handful at least]


Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. [color:"red"] For those without a food processor a blender works very very well, at it is easier to get the paste into a container afterwards[/color]

Spread the paste evenly on the meat side of the roast.[color:"red"] We rubbed this on both sides of the meat [/color]

Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker.
[color:"red"] This really is cooked best with one of those cheap 40 dollar h20 smokers, you will have to add more charcoal, for this it is best to have one of those charcoal chimneys to get more batches lit and ready while the roast cooks [/color]

Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

[color:"red"] If your smoker has access to the coal bowl then add more rosemary sprigs every time you add more coals. If you have to take the roast out each time to add more coals then add sprigs of rosemary to the cooking grate every time you open up the smoker. [/color]