Step 1

Start a wood or charcoal fire

Step 2

Dry and trim leg of lamb

Step 3

Cut a couple slits along the meat, about 3 inches long and 1/2 inch deep

Step 4

Add all dry ingredients in a mortar and grind by hand

Step 5

Add lemon juice and olive oil and stir

Step 6

Pour the marinade in your hands and rub it evenly all over. Make sure you also push some into the slits.

Step 7

Grill over indirect heat, turning every 15 minutes or so

Step 8

If you like, add some apple, fig, or olive wood and create some smoke (see article)

Step 9

When the meat thermometer reads 125-130°F (medium rare), remove from heat and rest, loosely covered, for about 20 minutes. Depending on the heat of your wood fire and the size of your leg of lamb, it can take anywhere from 60 minutes to 1 hour 20 minutes to reach this internal temperature.

Step 10

Carve and serve