Go Back
Irresistibly Flavorful Smoked Leg of Lamb Recipe

Irresistibly Flavorful Smoked Leg of Lamb Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Marinating Time 2 hours
Total Time 4 hours 30 minutes
Servings 6

Ingredients
  

  • 1 (5-7 pound) boneless leg of lamb
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon smoked paprika
  • 1 lemon, zested and juiced

Instructions
 

  • Prepare the Leg of the Lamb
    Start by rinsing the leg of lamb under cold water. Pat it dry withpaper towels.  Remove any excess fat, ensuring a thin layer remains to helpretain moisture while smoking the meat. This initial preparation ensures thatthe marinade penetrates the meat effectively.
  • Make the Marinade
    In a bowl, combine the olive oil, minced garlic, rosemary, thyme, salt,black pepper, smoked paprika, lemon zest, and lemon juice. Mix well to create aflavorful marinade. The herbs and spices will not only enhance the taste butalso create a beautiful crust when smoked.
  • Marinate the Lamb
    Rub the marinade all over the leg of the lamb, ensuring it’s well-coated onall sides. For the best flavor, wrap it in plastic wrap and refrigerate for atleast 2 hours. If you have the time, letting it marinate overnight will yieldeven better results as the flavors deepen.
  • Preheat Your Smoker
    Preheat your smoker to 225°F. This low and slow cooking method isessential for achieving that tender, smoky flavor that everyone loves. Maintaining a steady temperature is crucial for achieving great resultswhen smoking meat.
  • Prepare the Wood Chips
    While your smoker is heating, soak your wood chips in water for about 30minutes. This soaking prevents the chips from burning too quickly and allowsthem to smolder, creating the perfect smoke for flavoring your meat. Hickory ormesquite wood works best for lamb due to their strong flavors.
  • Smoke the Leg of Lamb
    Once your smoker reaches the desired temperature, add the soaked wood chipsto the smoker box. Place the marinated leg of lamb on the grill grates, fatside up. This positioning allows the fat to render down, basting the meat as itcooks. Close the lid and let it smoke for about 4 hours.
  • Monitor the Internal Temperature
    Utilize a meat thermometer to monitor the internaltemperature of the lamb. You’re aiming for an internal temperature of 130°F formedium-rare, which is the perfect doneness for smoked lamb. Remember, the meatwill continue to cook slightly after you remove it from the smoker, so it’sbest to take it off when it’s a little below your target temperature
  • Rest the Meat
    Once the lamb reaches the desired temperature, remove it from the smokerand wrap it in aluminum foil.  Allow the lamb to rest for a minimum of 20minutes prior to slicing. This step is crucial as it allows the juices toredistribute throughout the meat, ensuring each slice is juicy and flavorful.
  • Slice and Serve
    After resting, unwrap the lamb and slice it against the grain into thinpieces. This technique ensures tenderness in each bite. Serve it with yourfavorite sides, such as roast