1 small (4 lbs) bone-in leg of lamb
1 bunch fresh rosemary
5 cloves of garlic
1/4 cup macadamia nut oil
1 Tbs kosher salt
2 Tbs Herbes de Provence
1 Tbs Soy Sauce

Using the tip of sharp knife, make a series of small holes about 1/4 inch deep all over the top and sides of the lamb. Strip off the leaves of the rosemary and stuff them in alternating holes. Cut the garlic into small slivers and stuff them in the remaining holes. Lightly brush the entire leg of lamb with oil and then apply the salt and Herbes, patting the spices until they adhere.

Using indirect heat (heat on one side of the grill, food on the other), place wood chips in a "pouch" of aluminum foil with small holes poked in it and place it on the "heat" side of the grill. Keep the heat in the grill box between 200-225 degrees.

After the first 30 minutes, baste the leg every 15 minutes with a mixture of oil and soy sauce. If possible, use a cooking thermometer that is heat resistant and cook the leg until the internal temperature is about 145 degrees Fahrenheit.

When the lamb is close to done, remove the lamb from the heat and let it rest for 10 minutes before carving.