One 5 to 6 pound leg of lamb
9 garlic cloves, chopped
18 juniper berries
3 tablespoons of fresh lemon juice
1 tablespoon of grated lemon peel
1 1/2 teaspoons of freshly ground pepper
1/4 teaspoon of dried red pepper flakes
1/2 cup of olive oil
3 cups of hickory chips or other smoke flavoring, soaked in water to cover 30 minutes and drained  

Trim the excess fat from lamb. Make 1/2  inch cuts over surface. Place in non aluminum pan. Combine the next 6 ingredients in mortar and mash with pestle until paste forms. Slowly mix in olive oil. Rub the mixture into lamb. Cover and refrigerate overnight. Prepare covered barbecue or smoker, low heat. Spread 1 cup of hickory chips over coals. Set water pan over coals and fill with water. Oil grill rack. Set lamb on rack, cover and smoke until thermometer inserted in thickest part registers 145ºF. for medium rare, turning lamb and adding more water and chips occasionally, 3 to 5 hours. Slice lamb and serve hot or at room temperature. Makes 8 servings