Ingredients:

• 4 pounds boneless leg of lamb leg
• Zest from one lemon
• 1/2 cup lemon juice
• 1/4 cup cilantro
• 1 tablespoon fresh oregano
• 1 inch ginger, rough chop
• 5 garlic cloves
• 1/2 tablespoon kosher salt
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• 2 teaspoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon allspice
• 1/2 cup Extra Virgin Olive Oil
• Zest from 1 lemon
• 1/4 cup lemon juice

PREPARATION: 

Trim Lamb: 1 to 2 hours before cooking, open the roasts up, and trim any excess fat. Place in a large bowl or marination bag.

Mince Marinade: In a mini food processor, finely mince, cilantro, oregano, ginger, garlic, salt, coriander, cumin, honey, paprika, and black pepper, allspice. Add olive oil, lemon zest, and lemon juice, and blend until mixed.

Reserve 1/4 cup marinade.

Massage Marinade: With plastic cooks’ gloves rub marinade into lamb on both sides. Refrigerate for 1 hour or up to 2 hours.

Prepare Grill: Prepare your barrel-style cooker or other smoker to hold around 300 degrees F.

Prepare Lamb: Remove lamb from the refrigerator, and pat dry with paper towels.

Roll the lamb and truss with butcher twine every 2 inches.
Use 2 hooks to hang the lamb securely.

Grill Lamb:  Close the lid and cook until the lamb is 125-130°F.

Baste Lamb: Right before removing the lamb from the grill, baste it with the reserved marinade.

Remove the twine and rest lamb for 15-25 minutes.

Drizzle with honey and lemon juice. Sprinkle with finishing salt and fresh cilantro before slicing to serve.

Notes to make on a gas grill:

Prepare your rotisserie for cooking on indirect high heat, and position a drip pan. Place 1 cup Hickory Wood Chips in smoker box in grill.
After the lamb is trussed, skewer the lamb onto the rotisserie spit. 

Insert spit on grill, and start rotisserie spinning. Grill until lamb reaches an internal temperature of 125 to 130.