Mix the marinade ingredients in an airtight container. Add the leg of lamb,
after generously salting and peppering it and seal. Marinate 2 hours to
overnight, depending on taste desired.
Smoke leg of lamb approximately 1½ to 2 hours. Meat can be rare or well-done,
depending on your preference. If not smoked, the lamb can be grilled, but it
will not have that smoky flavor. Serve with mashed potatoes and the sauce,
Reduced Petite Sirah Sauce
Sauté onion and garlic in butter until golden brown and bubbly. Over medium
heat, add chicken stock, wine, port, rosemary, salt and pepper and juniper
berries. Bring to a boil, then reduce to a low simmer. Reduce by half, then
allow to cool. Strain through a fine sieve, pressing the softer solids through.
Discard the harder solids. Reheat slowly, mixing in the solids and allowing to
thicken. Serve warm with the lamb above.