Bone-in leg of lamb + Mediterranean feast

Frenched the bone, trimmed excess fat and silver skin

Marinated overnight in rosemary, thyme, mint, lemon, olive oil and prosecco

Smoked at 180 for 2 hours (ish) and increased temp to 225 until reached 125 internal

Increased temp to 500 and seared outside until 135 internal, rested 20 mins

Served with Mediterranean yellow rice, tunisian carrot salad

Plus smoked eggplant melitzanosalata, tzaziki and whipped feta + Greek pita