Leg of lamb crusted with Zatar seasoning....amazin

Back in March Mad Max posted a great cook he did; leg of lamb from his lebaneese butcher. In that cook, he talked about seasoning it with Zatar. Well, I was inspired then and just this weekend got around to attempting it.

Found a fresh boneless leg of lamb at a local butcher, rubbed with olive oil and coated with zatar from Penzy's. Raised grid indirect over a pan of potatoes and carrots. Tossed in some cherry wood for a nice smoke and cooked until the lamb hit 142 internal.

It was fantastic. Paired it with a really nice Spanish table wine recommended by my local wine store guy. My wife, who really doesn't care for lamb too much, actually went back for seconds. Highly recommend this cook and thanks to Max for the inspiration.