This came out great but I give all the credit to "Snorkeling Girl" Clarissa, once I saw her lamb done two way I had to try the olive rout.
I smoked mine for 3hour with hickory low and slow and cherry in the amazing smoker tubes. Pulled the leg-O-lamb off the smoker once it reached the internal temp of 120 degrees. Then it was off to the grill for 3 minutes at 400 degrees for a good sear. let it rest for 15 minutes and bone appetite. I steamed some zucchini out of our garden and baked a nice sweet bake potato with some tzatziki sauces on the side.
Marinaded for 6 hours
The final temp was around 135 degrees and I think next time I'll go to 140-145 degrees. I cooked this for our anniversary dinner and we both really liked it. Thanks for posting it again "Snorkeling Girl" Clarissa, this was a great meal!!!!!!!!!!!!!!!