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A leg of lamb is one of those cuts that looks more complicated than it actually is. The prep is minimal with garlic, olive oil, a handful of herbs, and spices. Let it sit for a few hours (or overnight), then smoke it low and slow for about two hours while you do other things or just hang out in the backyard with a cold drink in hand. During the last hour, toss the potatoes on so everything finishes together.
The preserved lemon aioli comes together in five minutes and brings just the right amount of brightness. Serve everything family-style, slice the lamb thin, and let people drizzle as they go. It’s an easygoing way to make the most of these last few summer Sundays.
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