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Several folks asked for the process and recipe for preparing this years Easter Lamb at Kamp Karen (our home between Zion Crossroads & Gordonsville, Virginia), so here goes!

Starting with a boned leg of lamb,  I rubbed smoked salt, fresh ground block pepper, chopped garlic, Greek herbs and macadamia nut oil into all the exposed surfaces of the lamb.  Then I placed the lamb in a plastic bag, added a splash of Glenmorangie Highland Single Malt Scotch, forced the air out and sealed the bag.  After marinating overnight, it was time for the smoker.

Lamb going into the smoker.

Last week I trimmed an old woody rosemary bush.  I saved big pieces of the stalk to use in the smoker.  For the lamb I put a few pieces of rosemary wood on the smoking pan and placed some fresh sprigs of rosemary on the rack for the lamb to rest on.

After 2.5 hours of medium smoke, it was time to take the lamb out of the smoker.

After the lamb cooled, I wrapped it in foil and stored in the refrigerator till Sunday morning.  They we let the lamb come to room temperature, added a splash of beer to keep the lamb moist and reheated in a 300* oven for one hour.  Then it was time to slice and serve!