Not a ribeye roast.....

Truly a memorable and meaningful Christmas dinner.
I must say that I was anticipating succulent lamb (when cooked right is exquisite) that made this cook a lot of fun. I love a challenge. Well with all the ribeye roasts goin on; Dr.BBQ's video-(check it out), the talk, the photo's I'm compelled to do somethin different, that's just me. And DianaQ, being of Greek extraction, had a powerful hunger for juicy lamb.
So I picked up a fresh 7.5# Strauss Lamb, semi boneless, American cut(sirlion end and bottom shank removed) for $4.99 lb. on sale.

The marinade;
1 cup merlot wine
1/4 cup lemon juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon each of dried thyme, rosemary and oregano
1/2 teaspoon each of powdered onion, garlic and cumin
Mix well, place leg into a 2 gallon ziplock and add marinade. Refrigerate 4 hours turning once after 2 hours.

The ceramic smoker; Indirect, a few chips of your favorite smokin wood, I used apple, drip pan, dome at 350° well heated- fire established for at least 45 min.

Place roast on grid. Pour marinade over roast. Drip pan will collect overflow. Roast until 135 internal for medium-rare, 140 internal for medium, 145 for medium well. Rest for 20 min. then slice into servings like you would a turkey breast.

Essentially I followed Dr. BBQ's how-to video on setup and roasting temp for a ribeye roast with my leg-o-lamb.
Enjoy!