Lamb begs to be smoked, in my opinion. I prepared this one simply, as I always do lamb. The meat is so flavorful, I don't like a lot of ingredients to compete with it.
Rub it first with olive oil and kosher salt. Chop 4 cloves of garlic and rub into all the folds of the lamb. Pour a cup or so of red wine over it and let sit while you make your fire. Turn it once in the wine before putting on the grill.
Make a low fire; I like to keep it right at 200 degrees. Place meat indirectly from the fire. Smoke for about 3-4 hours. I used hickory because that's what I had. Fruit woods and grapevines are my preference for lamb. This leg was small, only about 2 pounds, so it took 3 hours. Most take 4.
Baste with wine every 45 minutes to an hour when you add your already-hot coals to the fire.
Let rest at least 10 minutes before slicing. Notice the nice smoke ring on this leg. The meat was perfectly tender.