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APL boneless leg o' lamb.

Fresh herbs, garlic, olive oil, chile powder, etc. rubbed on the inside.

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Then tied up and a paste of Dijon, oil, yada yada yada rubbed on the outside.

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Smoke with a bit o pecan in the smoke pot.

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And 2-1/2 hours later, glazed with a mixture of honey, red wine vinegar, lemon juice, more herbs.

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Now resting on a board sauce of olive oil, lemon juice, and sea salt.

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