4 hours 30 minutes
Here's What You'll Need
boneless leg of lamb, white wine, dijon mustard, lemon, garlic, rosemary, salt, black pepper
Combine all marinade ingredients in a small bowl, then whisk to combine.
Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.
Heat the smoker to 225F for 10-15 minutes. Place the leg of lamb directly on the grates then insert the probe. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest.
Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.
Allow the meat to rest for at least 15 minutes (or up to 1 hour — can be served at room temperature), then thinly cut into ¼" slices and serve.