Grilled vs. smoked leg of lamb

I grill it pretty hot,to med rare.

Here is a google page for "smoked leg of lamb".

http://www.google.com/search?hl=en&rls=GGGL%2CGGGL%3A20...+of+lamb&btnG=Search

Buckeyebbq,

I have experienced extra good leg of lamb using the Cookshack with 4 ounces of bay wood, a mild beef rub and 250 degrees box temperature. However! As Tom mentioned grilling over gas or charcoal has been a favorite for years. That recipe is as follows.

Butterfly the lamb off the bone, remove the leg gland and fat. Take the largest muscle, slice it horizontally with the end left intact and folded out. This gives a more even thickness. You will still have thick and thin areas of lamb, but this gives you both med-rare and medium-well lamb when grilled. An accommodation for those that like well done meat - always one or two guest. Then mix together the following;

3 heaping TBS mayonnaise
1 heaping TBS Grey's Poupon mustard
2 TBS chopped rosemary (fresh if available)
2 tsp Tabasco sauce (my addition )
4 pressed garlic pods
salt and black pepper

Coat leg of lamb, place in china or Stainless steel bowl and refrigerate for at least 2 hours.
Place racks close to fire (2-4 inches). Grill over direct heat till the thickest sections of the lamb reads 130-135 degrees. Remove, let rest for 5 minutes, cut into pieces and serve with well done pieces in a second platter. With my company there is never any leftovers. This is a very old French recipe(hundreds of years old).

Smokemullet

Thanks all-I'm probably going to try grilling it, well see how it turns out

I grilled the leg of lamb this weekend-used a pretty simple rub (Olive oil, thyme, rosemary, salt, and pepper-also used lemon juice when it came off of the grill). I have to say that it was absolutely fantastic and a great way to ease people into lamb since the lamb flavor was noticeable, but not overpowering.
thanks for all the advice