A leg of lamb is great cooked on a grill or in a smoker. The smoke flavor enhances the natural taste of the lamb. Not everyone likes lamb, but if you've shied away from it in the past you might want to give this a try.

We are going to cook a boneless leg of lamb on a Weber kettle grill using an indirect cooking method.

The lamb is wrapped in a string net to hold it together. It will usually have a fat cap on one side.

We are going to use simple seasoning on the lamb. First we'll combine chopped garlic with some olive oil.

Coat the surface of the lamb generously with the garlic and oil and rub it in.

Next season all sides of the lamb with salt and pepper and again, rub it into the meat.

Start the charcoal and place it to one side of the grill since we will be cooking indirect. Add a chunk of wood for some additional smoke flavor.

Put an aluminum pan next to the charcoal to catch the meat drippings.

Put the lamb onto the grill fat side up on the side opposite the coals and above the drip pan.

We are going to monitor the internal meat temperature and the temperature inside the grill using a dual sensor Polder digital thermometer. We want to maintain a temperature inside the grill of 325 - 350 degrees F.

The lamb has been on the grill for a little over two hours and the internal temperature is 150 degrees. It's time to take it off.

Slice the lamb into 1/4" thick slices. As you can see, the meat is moist and juicy.

Serve the lamb with a good red wine. The reserved drippings can also be used to make a gravy. Heat the drippings, add salt to taste and a teaspoon of sugar. Add cornstarch to thicken. Serve with the lamb.