Fennel & Orange Rubbed (Boneless) Leg of Lamb
Link to cooking thread with photos.

2 T (12g) Fennel Seed, toasted & ground*
1 T (5g) Cumin Seed, toasted & ground
1 T (3g) Dried (Turkish or Greek) Oregano
1 T (8g) Cracked Black Pepper
2 T (6g) Fresh Rosemary, chopped
2 T (36g) Six to Eight Large Cloves Garlic, Minced
1 T Dijon Mustard
Zest of two large oranges
Juice of One Orange
1/3 cup plain Yogurt
1/4 cup Olive Oil

*Next time I do this I'll up the Fennel Seed to 3 T and add a couple of juniper berries when grinding the fennel & cumin.

The wet rub/marinade:
Toast and grind the Fennel & Cumin seed.
In the bowl of a mini-food processor, add the fennel, cumin, black pepper, and oregano and combine.
Add the garlic & rosemary, and orange zest; pulse to combine.
Finally, add the mustard, orange juice, yogurt and olive oil.

Salt the interior of the lamb and spread half the mixture over the surface. Roll into a roast and tie. Salt
the exterior and apply the remaining mix. Wrap in plastic and refrigerate. Preferable overnight. I went 36 hours.

Fired the smoker with an aggressive minion start of lump charcoal using grape vine chunks for smoke wood. Roast
was almost at room temperature and went into the cool smoker. The majority of the cook took place between
350-375 degrees.
I pulled it when the center hit 127 deg. and lightly wrapped it foil placing a towel over it. Ended up resting for over
an hour before being served.