I butterflied a leg so its about 40mm thick laid flat.
Then a handful,each, of fresh parsley,cilantro & mint chopped.
In the spice grinder went a tab of coriander,cumin, 1/2 tab fenugreek,black pepper, rock salt.
Added a tab crushed chilli flakes,sweet paprika.
Mixed the lot with zest & juice of 2 lemons, 4 big cloves of garlic crushed,enough EVO to get a paste.
Rubbed the cut side of lag,put in the the fridge for 2 hours while I see if the MES works after the mini flood we had in the back of house.
This is a North African/Turkish style of dish.Traditionally it would grilled over charcoal served with salad & flatbread.
Assuming the MES works it will be smoked over apple.