Smoked Lamb Leg

Rubbed with a yellow mustard binder, salt, pepper, minced garlic, freshly chopped rosemary and thyme. Smoked at 240°- 260° until internal was 130°, removed from smoker and seared on the grill until 140° internal. Smoked with pecan.
I let it rest until I prepared the rest of dinner (roasted baby gold potatoes, asparagus and a mushroom gravy) and I was a little concerned about the amount of juice it released while resting, but no need to worry. It was flavorful, tender, juicy and delicious! It's my first smoked lamb leg and it's the best lamb I've ever eaten!