Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.

Prepare the rack of lamb – Bring the leg of lamb to room temperature. Pat the leg of lamb dry with paper towels, and remove any excess silver skin and fat. Tie four pieces of kitchen twine around the leg of lamb to secure it.

Insert the garlic and rosemary – With a small paring knife, cut small slits to create pockets all over the surface of the leg of lamb. Insert one slice of garlic into each pocket, then insert a pinch of rosemary into each pocket as well. Brush the olive oil over the entire surface of the leg of lamb, and sprinkle the lamb rub over the entire surface as well. Pat on the make sure the lamb rub adheres to the surface.

Place the rack of lamb onto the smoker – Place the leg of lamb on the 8” x 10” wire oven rack and place it into your smoker’s grill grate. Smoke until the internal temperature of the leg of lamb reaches 120-125 for medium rare, about 30 – 45 minutes, depending on the size of your leg of lamb.

Remove the leg of lamb from the Weber Kettler – Let the rack of lamb rest for 10 minutes before carving.