PICS--Smoked Greek Boneless Leg of Lamb

Decided to smoke a boneless leg of lamb for dinner tonight. Yanked the lamb out of the fridge and cut off the string holding it in place. It was only 3 lbs becasue it was left over from some lamb appetisers I made previously. Rubbed olive oil inside and out, followed by a liberal sprinkling of Greek spices rubbed inside and out. Here's a picture of the lamb seperated and rubbed:



I then retied the lamb and sprinkled it with Greek Oregano (distinct and different than regular oregano, but important in my mind). Here's how it looked. Not a bad tie job:



Set it in the fridge for 5 hrs letting the flavors meld, then removed and placed it on the counter for 45 minutes. Placed the lamb into a cold smoker set to 250* and used a chunk of White Oak...versus Hickory because I wanted a milder smoke flavor. Meat temperature was 48* when I placed it into the smoker. After 2 hrs, the lamb reached an internal of 130*. I pulled it and let it set under loose foil for 30 mintues. Here's the leg of lamb fresh out of the smoker:



It looks great and smelled awesome, but looked even better once I sliced it. Here it is on my plate with some long rice and garlic bread just before diving into it:



Medium rare. Tasty. Tender. Light smoke flavor. Great Greek accent. It could have been cut with a fork. Thoroughly enjoyable.