On Easter we decided to go low-key and have a nice grilled meal for the two of us. The unpredictable Michigan weather was kind to us and cooperated with a slightly cool, but sunny Sunday afternoon. We sat on our porch and enjoyed some cocktails while we waited for the lamb to cook. It was a bit of heaven on earth.

Smoke-Roasted Leg of Lamb Provencal

Recipe from Steven Raichlen

We made an almost 3 lb. boneless leg of lamb and we halved the ingredients below. We cooked the lamb for about 50 minutes. If you’re wondering why the olive slivers need to be frozen like I was, it is so you can easily insert them into the meat. I was taking pictures and they quickly defrosted and I tell you this to learn from the error of my ways. I cracked the peppercorns with a small drinking glass on a cutting board.

Serves 6 to 8

1 bunch of fresh rosemary

1 small or 1/2 of a large bone-in leg of lamb (4-5 lbs.)

6 cloves of garlic, cut into slivers

6 kalamata olives cut into slivers and frozen

Extra virgin olive oil for roast plus 3-4 T. for basting

1 T. coarse salt

1 T. Herbes de Provence

1 t. cracked black peppercorns

2 C. wood chips (optional, preferably oak) soaked in water for 1 hour and drained

If using a charcoal grill, get the grill ready with 2 sections of coals and a drip pan in the middle. Click the Steve Raichlen recipe link above for gas grill directions.

1. Strip the leaves off of 2 rosemary sprigs and finely chop the leaves of 1 sprig. Set aside the other whole leaves for inserting in the meat and also set aside the rest of the bunch for basting later.

2. Using a sharp, slender knife, make a series of 1/2 inch deep holes (1 inch apart) in the lamb, mostly in the sheath of fat on top, but also in the sides and bottom. Insert the garlic, olives and whole leaves from 1 sprig of rosemary into the holes, one flavoring per hole.

3. Coat the lamb with olive oil. Combine salt, herbs de provence, cracked peppercorns and chopped rosemary leaves, sprinkling all over the lamb and pat in with your fingers.

4. If using a charcoal grill, place half of the wood chips on coals after it is preheated to medium heat and right before cooking. Place the lamb on the hot grate over the drip pan and cover the grill.

5. Grill for 1 1/2 to 2 hours for medium rare and baste every 30 minutes with olive oil using the rest of the rosemary as a basting brush.  If using the charcoal grill, add the rest of the wood chips and 12 fresh coals after an hour of cooking. To test for doneness, stick an instant read thermometer into the thickest part of the leg, but not touching bone.  It should register 145 degrees for medium rare.

6. Transfer the lamb to a cutting board and let rest 10 minutes. Carve and serve.