-Start by preparing your lamb. Pat it dryyyy
-Trim off any excess fat or silver skin if needed, just to clean it up a bit.
-Coat the lamb all over with a heavy layer of your seasoning or rub of choice. Place the seasoned lamb on a wire rack over a baking sheet and refrigerate uncovered overnight. (You can skip the overnight if needed)
-In a small pot, melt a generous amount of butter over low to medium heat.
-Add whole garlic cloves and gently simmer for 10–15 minutes, until the cloves are soft and golden brown.
-Use a slotted spoon to remove the garlic and let it cool completely. Store any remaining garlic and butter separately. Once hardened, the garlic is ready to be inserted into the lamb.
-Take the lamb out and flip it over. Use a paring knife to make small incisions throughout the underside of the meat. Gently stuff pieces of garlic into each incision.
-Fire up the pit to 225–250°F. Place the lamb directly in the center of the pit and let it smoke for about 2.5 hours, or until the internal temp hits 120°F.
-Once it hits temp, pull it off the heat and let it rest so it can carry over, cook and cool slightly.
-(Optional) Fire up a high-heat grill or Chud Box to around 350–400°F. Sear the lamb for a few minutes on each side just to get some nice color and extra smoke.
-While it's on the heat, you can mop it with herb-garlic butter if desired.
-Remove the lamb from the grill and slice and serve with your chimichurri.
Quick Chimichurri Sauce
-In a small bowl, combine the chimichurri mix with 1 part red wine vinegar. Let it sit for about 10 minutes to rehydrate.
-Add 2 parts olive oil to the mix and stir well. Adjust to taste if needed.
