Smoked Leg of Lamb

Smoked Leg of Lamb, with a flavorful garlic herb rub and smooth smokey flavor, makes the best addition to your Christmas dinner menu or Easter dinner menu. Just like Smoked Rack of Lamb, smoked lamb leg is cooked low and slow and finished with a quick sear to develop a perfectly seasoned crust and tender interior.

Course Dinner

Cuisine Mediterranean

Keyword Dijon Mustard, Rosemary, Smoked Lamb

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings Slices

Calories 157kcal

Author Darcey Olson

Cost $40

Equipment

Smoker

Ingredients

3-7 Lb Leg of Lamb, Bone-in or Boneless *Note 1

GARLIC HERB PASTE:

4 Large Garlic Cloves
2 Tbsp Chopped Fresh Rosemary *Note 2
1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 Tbsp Kosher Salt
1 tsp Black Pepper

Instructions

Add the garlic herb paste ingredients to a mortar and pestle and grind to make a paste. If you don't have a mortar and pestle use minced garlic cloves and a heavy knife to mash on a cutting board.
Pat dry the lamb roast and trim any excess fat (if it doesn't have netting around it). Rub generously with the garlic herb paste.

SMOKE THE LAMB:

Pellet or Electric Smoker

Pre-heat the smoker to 225°F. Add the wood chips to the smoker and place the lamb, fat side up, on the smoker rack.
Smoke the lamb for 2.5-3 hours or until the internal temperature reads 120°F for medium-rare (or your preferred "pull" temp).
Transfer the lamb to a cutting board, cover with foil and let rest for 15 minutes.
The final temperature, after resting, will be 130°F (Medium Rare). Slice into 1/4" slices and serve.

Gas or Charcoal Smoker

Pre-heat the smoker to 225°F. Add the wood chips and place the lamb, fat side up, on the smoker rack. Aim to keep the temperature between 225 - 250°F., if using a charcoal grill.
Smoke the lamb for 2.5-3 hours or until the internal temperature reads 120°F for medium-rare (or your preferred "pull" temp).
Transfer the lamb to a cutting board, cover with foil and let rest for 15 minutes.
The final temperature, after resting, will be 130°F (Medium Rare). Slice into 1/4" slices and serve.

Notes

Note 1 - The smoke time will vary depending on the cut and weight of the cut you utilize. The “pull time” and final temps will stay the same. The roast needs to be 100% defrosted.

Note 2 - If you're not into Rosemary, fresh Thyme (or a mix of both herbs) will taste just as lovely.

Nutrition