Smoked Leg of Lamb

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Our smoked leg of lamb recipe uses simple ingredients and takes just a few minutes of prep work. This tender and juicy lamb roast would be a great addition to your dinner table.

Prep Time10

Cook Time4

Resting Time15

Total Time4 25

Course: Entree

Cuisine: American

Servings:

Calories: 357kcal

Author: Chef Ryan Littley

Ingredients

5 - 6 lb boneless leg of lamb
2 tablespoon olive oil
1 tablespoon fresh rosemary finely chopped about 2 sprigs
1 tablespoon fresh thyme finely chopped about 4 sprigs
1 tablespoon fresh oregano finely chopped about 2 sprigs
1 tablespoon garlic finely chopped about 2 cloves
2 teaspoon kosher salt or one teaspoon table salt
1 teaspoon coarse black pepper or ¾ regular grind black pepper
1 teaspoon ground cumin
1 teaspoon sweet paprika or smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander

Instructions

Remove the leg of lamb from the refrigerator 30 minutes before prepping to let it begin to come to room temperature.
Preheat your smoker to 250 degrees
Pat the leg of lamb with a paper towel removing any excess moisture.
Rub olive oil over the roast, coating the entire roast.
Add the fresh rosemary, thyme, oregano, garlic, kosher salt, pepper, turmeric, cumin, paprika and coriander to a small bowl and mix together to combine
Spread the dry rub over the entire leg of lamb and allow it to rest for 30 minutes so the flavors can begin to marinate. This will also allow the roast to come to room temperature.
When the smoker has heated, add your favorite wood chips to the smoker tube. We used cherry wood for this recipe.
Place the leg of lamb directly on the rack in the preheated smoker. Place a drip pan underneath the roast.
Place a meat thermometer in the thickest part of the lamb roast and smoke for about 4 hours.
Remember, we are cooking to temperatures, not time, so cooking times can vary.
For a medium rare leg of lamb, smoke to an internal temperature of 135 degrees.
*After removing it from the smoker, the internal temperature will continue to rise 7-10 degrees.
Tent the smoked leg of lamb loosely with aluminum foil and let it rest for 15-20 minutes before slicing to allow the juices to redistribute to the meat.
Slice the leg of lamb against the grain into ½ slices.

Notes

Should I trim the fat off the leg of lamb?

Because the leg of lamb is smoked low and slow, I advise leaving the fat on the roast. As it cooks, the fat will render, keeping it moist and adding flavor.

Can I use dry herbs instead of fresh herbs?

Yes, you can. A common rule of thumb is to use one-third of the dried herbs as fresh herbs. For example, if a recipe calls for one tablespoon of fresh oregano, use one teaspoon of dried oregano

What type of wood should I use to smoke the leg of lamb?

I like using apple or cherry wood for a sweet, subtle flavor. Maple, pecan, hickory, and oak wood chips are also good choices and will add a savory smoke flavor to the roast.

When is the leg of lamb finished cooking?

Cooking to an internal temperature of 135 degrees F. will yield a moist and tender medium-rare roast. After removing it from the smoker, the internal temperature will continue to rise 7-10 degrees.
If you prefer a more well-done roast, continue smoking until it reaches an internal temperature of 145 degrees. I wouldn’t advise going any higher than that, as the roast will begin to dry out.

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