Using a 5 pound lamb leg:
I generously rubbed the leg with Weber dry smoking rub.
In a separate bowl, I mixed a full clove of smashed garlic, a half juiced lemon, 3 tablespoons of fresh chopped rosemary, 2 tablespoons of olive oil, 1 1/4 tsp of salt and pepper. Mix thoroughly and rub on the leg.
I smoked the leg in a charchoal smoker for about 3.5 hours at 225 degrees. I also filled the moisture pan completely with vinegar. The flavor on the lamb leg was unbelievable!
Finally, in the oven we roasted carrots, potatoes, and leaks at 350 degrees and then drizzled the marinade over the veggies for flavor.
This rub can also be used for a beef or pork roast in a crock pot or oven. No matter what cut of meat you use, it is an absolute win!