Set your grill/smoker up for indirect heat and shoot for a temperature of 250° degrees. Toss on some apple chunks or another mild fruit wood ad we don't want to overpower the flavor of the lamb. As the grill is heating up, remove your lamb from the refrigerator and coat with a TBS of Extra Virgin Olive oil. Using a sharp knife, make about 12 slits in the meat and insert your garlic cloves along with some rosemary sprigs. Generously coat the exterior of the lamb with some Stubb’s Pork Spice Rub.
Once the grill/smoker is ready to go, toss the lamb on the grill grates. This will go for about 3 hours. We are looking for an internal temperature of about 145° degrees, or a nice medium. As the internal temperature approaches 135° degrees, start basting with your Stubb’s Sweet Pepper Anytime Sauce. Baste every 15 minutes until done. I like to tie up a mixture of rosemary and thyme sprigs with some butchers twine and use this as the basting brush. It adds a little extra flavor to the finished lamb.
Once the lamb reaches 140° degrees, remove from the heat source and tent with some foil for 15 minutes. This will let the juices redistribute and help keep the meat tender. The temperature will rise to a perfect 145° during this step. Slice thinly and serve as is or on some grilled pita bread along with some grilled lemons.