Smoked Leg of Lamb

The answer to needing an impressive and easy dinner is Smoked Leg of Lamb. This boneless leg of lamb has a delicious rub on it, is smoked to perfection giving it a ton of flavor, is juicy and tender, plus is perfect for serving while entertaining.

This boneless leg of lamb recipe is easy to prep and the meat cooks low and slow in the smoker – it looks so fancy, but it’s easy to make. The rosemary-garlic rub adds tons of flavor! Serve this impressive dish up with baked potatoes and bacon-wrapped asparagus for an unforgettable meal.

Smoked Boneless Leg of Lamb

For this recipe, we’re smoking a boneless leg of lamb. We prefer boneless because it cooks faster than a bone-in leg. It’s also easier to slice and serve once it’s cooked.

What I love about smoked leg of lamb is that it looks so impressive, but it’s actually easy to make. The rub is made with fresh herbs, garlic, and pantry spices and once you get it on the smoker all you have to do is wait. That’s when the magic happens – the smoke cooks and flavors the meat so it’s so delicious.

This is a great recipe for holiday meals like Christmas and Easter because it serves a crowd. But don’t wait for the holidays – even if you’re not serving a crowd, the leftovers are amazing. We can eat them cold from the fridge!

We’re showing you step-by-step how to smoke a leg of lamb so yours turns out perfectly. Don’t miss out on this showstopper – you’ll get rave reviews!

Ingredients for Smoked Boneless Leg of Lamb

• Boneless leg of lamb – Choose one that is between three and five pounds.
• Olive oil – This is rubbed all over the lamb. It adds flavor and helps the herb rub to stick to the meat.
• Herbs – We love fresh rosemary and oregano for this recipe. They add tons of flavor to the meat.
• Garlic – Use freshly minced garlic for the best flavor.
• Salt and pepper

Do you have to trim the fat of the Leg of Lamb?

No, you don’t need to trim the fat – leave it on and it adds so much flavor. When the meat is done cooking, you can always remove any excessive fat, if needed.

Best Wood Pellets for Smoking Lamb

The other “ingredient” you’ll need are wood pellets. Lamb pairs really well with apple wood pellets or pecan wood pellets. Either of these also pair well with the other flavors in the rub.

How long does it take to smoke a leg of lamb?

It’s best to smoke a lamb leg at a lower temperature for a few hours. Preheat the smoker to 250°F and smoke the meat for two hours.

How do you know when Smoked Lamb is done?

Leg of lamb should be cooked to an internal temperature between 135°F and 145°F. Use a meat thermometer to measure the temperature in the thickest part of the meat.

Once it’s within that range, take it out of the smoker to rest. It will be tender and juicy!

How to Make Smoked Leg of Lamb

Prep the meat: Rub the oil all over the leg and then coat it with the garlic-herb rub.

Smoke: Place the leg of lamb directly on the grates in the smoker. Smoke it for two hours.

Rest: Take it out of the smoker and let it rest for 15 minutes. You can loosely tent it with foil to keep it warm.

Serve: Starting at one end, slice the leg into pieces for serving.

What to Serve With Lamb

Whether you make it for a holiday meal or Sunday supper, there are many sides that pair well with this smoked leg of lamb!

• Smoked side dishes: Cheesy Potato Casserole and Seasoned Potatoes are delicious!
• Grilled side dishes: Asparagus, Potato packets, Green Beans, and Brussels sprouts are some of our favorite grilled sides.

You will wow your friends and family when you make this smoked leg of lamb the centerpiece of the dinner table! It’s easier than it looks and you’ll be raking in the compliments. We hope you try it soon!

More Impressive Main Dish Recipes

• Smoked Beef Ribs are easy to make and falling-off-the-bone tender and delicious.
• If you want a holiday to remember, make our Smoked Turkey recipe!
• Another showstopper recipe we love is Grilled Prime Rib. It’s always a favorite!
• You haven’t had the best New York Strip Roast until you’ve tried our recipe. It’s so good and perfect for a crowd.