High Mountain Olive Chunks: The mild nutty and fruit smoke taste of olive wood infused into a leg of lamb adds a whole new taste sensation to this delicacy. Marinate the leg of lamb overnight with a mixture of honey, Dijon mustard, rosemary, garlic, and lemon juice. Put olive chunks around the perimeter or your grilling surface or directly on your charcoal. Place the leg of lamb on your grilling surface at relatively high heat (400 F). Close the lid and cook for one and one half hours turning frequently. Easy and delicious!