2 legs of lamb (about 1.5–2 kg per piece)
Marinade
1 tbsp crushed fennel seeds
1 tbsp crushed black pepper
1 tbsp dried thyme
1 tbsp crushed garlic
1 tbsp sea salt
1 tbsp dried rosemary
1 dl Dijon mustard
2 dl olive oil
Bring the legs of lamb out to room temperature a few hours before preparation. Remove the membranes carefully. You can salt the legs of lamb lightly at this point. Prepare the marinade by mixing the ingredients. Rub the marinade thoroughly on the legs of lamb.
Heat a smoker to about 150 degrees Celsius. Adjust the air supply holes so that the temperature stabilizes. Using kitchen twine, tie the legs of lamb and hang them on the hooks of the smoker. Grill or smoke the legs of lamb for about 1.5–2 hours or until the inner temperature is at 54–56 degrees Celsius. Wrap the meat tightly in foil and allow it to settle for about 30 minutes before serving.
Lamb is excellent for Easter dinner. You can serve the legs of lamb with couscous, roasted root vegetables and red wine sauce.
