5–6 pounds bone-in leg of lamb
cracked black pepper
fresh rosemary sprigs (garnish)
4–6 hickory chunks
for the reduction sauce:
2½ cups fresh blackberries
1½ cups balsamic vinegar
1 tablespoon honey
Allow the lamb to stand at room temperature for 30 minutes prior to the cook. Season the lamb generously with salt and pepper.
Set up the grill for indirect heat, 300-325°F. Add the chunks of hickory.
When the smoke is clean, add the lamb to the grill opposite to the fire side (indirect). Close the lid and cook 2–3 hours for medium-rare (internal temperature 130–135°F), or to desired doneness.
Remove the lamb from the grill. Tent lightly with foil and let rest for 15 minutes.
Add 1 1/2 cups blackberries and remaining sauce ingredients to a saucepan. Bring to a simmer over medium heat, stirring occasionally, but do not boil. Use a potato masher to gently mash the blackberries as they soften.
After 20 minutes, add the remaining blackberries and continue to simmer until the sauce has reduced by half. The reduction should coat the back of a metal spoon.
Spoon the reduction sauce over the lamb, and garnish with fresh rosemary sprigs.