6lb deboned lamb leg
2 medium size or one large onion
4–6 cloves of garlic
1 cup flat leaf parsley (firmly packed)
1 teaspoon cumin
1 tablespoon kosher salt
2–3 tablespoons Hardcore Carnivore Camo seasoning
- Start by making the marinade. In a food processor, combine the onion, garlic, parsely and cumin. Blend to fine paste.
- If the leg of lamb is tied, cut the strings to open it up. Season the meat on both sides with kosher salt, then place into a large container. Slather the onion paste across the meat on both sides, covering generously. Cover and put into the fridge for at least 8 or up to 24 hours.
- Fire up a smoker to cook at 250f.
- Remove the lamb from the marinade, scraping most of it off and discarding. Season the meat on the inner side with 1/3 of the Camo seasoning. Use butcher twine to tie the lamb back together into a roast. The even shape will help you keep the meat pink in the middle without overcooking the edges.
- Use the remaining Hardcore Carnivore Camo rub to liberally coat the outside of the tied lamb leg, then place into the smoker. Cook until a thermometer inserted into the middle reads 138 degrees, about 2-3 hours.
- Once the lamb has reached temperature (I recommend you cook it closer to medium for optimal results), wrap it in 1-2 layers of butchers paper and place into a cooler (without ice) to rest for 45 minutes.
- Remove leg from the cooler, unwrap, cut twine and slice to serve.