Using a stick blender or food processor, combine the marinade ingredients.

Next, trim any hard fat off the American lamb roast. Rub the marinade all over the lamb roast.

Prepare your grill for smoking:

• For a charcoal grill: put your charcoal on one side and you will cook on the indirect side not over the coals.

• For Gas Grill: create a 2-zone cooking area- 2 burners on and 2 off and cook over the indirect heat side letting ambient heat cook the American lamb. I recommend using a smoker tube to add smoke flavor during this process on a gas grill.

• For a pellet smoker: set your grill to 300 and you will then crank it to 450 at the end to sear the edges. (This method is different from the one below written for gas and charcoal grills).

Prepare your grill for 2 zone cooking at 350 degrees- cooking the lamb on indirect. Place your wood chips into the grill before you add your American Lamb to ensure you absorb smoke flavor.

Smoke roast your lamb on indirect until it has reached an internal temp of 128 degrees as determined by using an internal read thermometer.

Once you’ve hit the 128 degree mark, transfer the lamb to cook directly over the coals or heat source to develop a nice crust on the outside, flipping once to get both sides. Remove the lamb once you’ve reached an internal temp of 132 degrees.

Let the lamb rest for 10 minutes before slicing into it to let the juices absorb. Enjoy this beautiful American Lamb roast! There will most likely be no leftovers, but if there are you can repurpose the roast into mini sandwiches on King's Hawaiian buns paired with tzatziki sauce.