Instructions

1. Add your wood pellets and heat your smoker to 250 degrees F.
2. Mix the spices together in a small dish. Spray the lamb with a bit of oil (or use about 1/2 tbsp from a bottle) and liberally rub the lamb with the spices on all sides, and fat cap if your roast has one
3. Let the roast come to room temperature before putting it onto the smoker
4. Place the lamb roast onto the smoker (fat cap side up if yours has one), insert the temperature probe, and smoke until your lamb has reached 135 degrees F for medium-rare, about 3-3.5 hours
5. Remove the lamb from the smoker by transferring to a cutting board. Let rest for 10 minutes to lock in the juices. Slice, and then serve