COOK IT.
First, sprinkle Pit Boss GSP Rub over the minced garlic, and mash it with the flat side of a knife to make a paste.
In a small bowl, mix the garlic paste, the spices, ginger, olive oil, and honey, until the mixture resembles a somewhat thin soup.
Trim excess fat off of the leg of lamb. Place the lamb in a 1-gallon Ziploc plastic bag. Pour the mixture in the bag over the lamb. Make sure the lamb is well coated. Place in fridge to let marinate for 2 hours, or up to 24 hours in the refrigerator.
Set your smoker to 250°F and smoke until it hits between 135°F to 140°F for medium rare, or around 2 1/2 to 3 hours.
When it’s done, take it out and let it rest for 10 to 15 minutes loosely covered with foil.
Slice, top with some cilantro, and serve! Pairs well with roasted potatoes and asparagus.