Stir together the dried rosemary, dried oregano, garlic powder, salt, smoked paprika and black pepper in a small bowl. Set aside.
1
Rub olive oil all over the leg of lamb on both sides. Coat with the spice mixture on both sides as well.
2
Place the lamb on the smoker. Insert a leave-in meat thermometer in the center of the lamb. Close the lid and smoke until it reaches your desired internal temperature.
3
Remove the lamb from the smoker. Cover with aluminum foil and let the meat rest for 15-20 minutes to allow the juices to redistribute to the meat. Carve into thin slices.
4
Make your Easter dinner extra memorable this year and serve this beautiful smoked lamb. Enjoy every delicious, juicy bite!