Discover the ultimate smoked leg of lamb recipe, infused with mouthwatering flavors and a perfect smoky aroma. Learn how to create a tender, juicy, and unforgettable feast for your next gathering with our step-by-step guide and expert tips.
Contents
A smoked leg of lamb is a delicious and flavorful dish that will leave your taste buds craving for more. This succulent lamb recipe is perfect for any occasion, whether it’s a family gathering or a barbecue party with friends.
Ingredients
- ▢ 5 lb boneless leg of lamb
- ▢ 1 tbsp salt
- ▢ 2 tbsp Dijon mustard
- ▢ 1 tbsp fresh rosemary minced
- ▢ 4 garlic cloves minced
- ▢ 1 tbsp olive oil
- ▢ 1 tsp lemon zest
- ▢ ½ tsp black pepper
Instructions
PREP THE LAMB
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For this boneless leg of lamb, start by removing the meat from the package and patting it dry with paper towels.
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Snip the kitchen twine to expose more surface area and pat dry.
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Season the meat liberally with salt.
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Combine the mustard, minced rosemary, minced garlic, olive oil, lemon zest, and pepper in a bowl to make a coarse paste.
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Cover the meat with the mustard paste, roll it back up with the thin layer of fat on the outside, and tie it securely with butcher’s twine every 1 1/2 to 2 inches.
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If desired, shove a few more garlic cloves into the seams.
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Wrap the lamb in plastic wrap and let it marinate in the fridge for 12 to 24 hours.
PREP THE SMOKER
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When ready to cook the lamb, prep your smoker for a temperature of 250 degrees. See our notes about types of smokers and wood varieties below.
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Remove the lamb from the fridge and unwrap it and let it come to room temperature while the smoker preheats for 30 minutes.
SMOKE THE LAMB
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When the smoker has come to temp, add the boneless leg of lamb to the grill grates over a drip pan.
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Close the lid and smoke the lamb checking the internal temperature of the lamb after 2 hours and every 25-30 minutes until the lamb has cooked to 110-120 degrees (depending on your desired finished temp).
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Remove the smoked lamb from the grill and set aside. Then, adjust the air vents or turn the pellet smoker to the sear setting.
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Allow the grill to heat up to around 400-450 degrees F and return the lamb to the grill for a quick sear on all sides, about 3 to 4 minutes a side.
REST, SLICE, AND SERVE
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Remove the lamb from the grill and tent it with foil. Allow the smoked leg of lamb to rest for 10-15 minutes before carving.
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When ready to serve, snip the kitchen twine and remove it. Then, carve the roast into thin slices with a sharp knife for serving.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 1g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 820mg | Potassium: 425mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 3mg
