Introduction to the versatility and flavor of boneless leg of lamb.

• Boneless leg of lamb is praised as an underrated, flavorful, and juicy cut of meat.
• The recipe involves stuffing the lamb with roasted garlic confit and fresh herbs, smoking it, and serving with a pan sauce.

Seasoning the lamb and refrigerating it for optimal flavor infusion.

• A small boneless leg of lamb is selected for its bright pink color and white fat cap.
• The lamb is then seasoned with coarse salt and cracked black pepper, creating a dry brine.
• It is refrigerated for 24 to 48 hours to allow the seasoning to penetrate the meat.

Preparing garlic confit to be used for stuffing the lamb.

• Garlic confit is made by cooking garlic cloves in olive oil over low heat until golden and tender.
• The confit is stored in a jar and allowed to cool at room temperature.

Mincing fresh herbs for the lamb stuffing.

• Fresh rosemary, thyme, and parsley are finely minced to be mixed with the garlic confit.
• Three tablespoons each of minced rosemary, thyme, and parsley are prepared.

Stuffing the lamb with garlic confit and herb mixture before smoking.

• The lamb is stuffed with roasted garlic cloves and brushed with an herb and garlic oil mixture.
• Incisions are made to insert the garlic cloves and the lamb is reshaped and wrapped with its net.

Smoking the lamb and collecting drippings for the sauce.

• The lamb is smoked at 225°F with a drip pan underneath to catch drippings.
• Heat is increased to 500°F near the end to reach an internal temperature of 125°F.

Making Lebanese-style rice as a side dish for the lamb.

• Long grain rice is rinsed and cooked with toasted vermicelli pasta and boiling water.
• The rice is then fluffed and served with toasted pine nuts and fresh parsley.

Creating a rich red wine sauce using the lamb's drippings.

• Shallots are sautéed, then Cabernet Sauvignon and beef stock are reduced to create the sauce.
• Drippings from the rested lamb and chilled fat from the freezer are incorporated to finish the sauce.

Final plating of the smoked lamb with rice and red wine sauce.

• The lamb is sliced and arranged on a platter, topped with herb oil and red wine sauce.
• Lebanese-style rice is served alongside the lamb, garnished with pine nuts and parsley.