Smoked Leg of Lamb
Easy smoked leg of lamb that is seasoned with fresh herbs. Tender, juicy and delicious slices of lamb.
Servings: 8
Calories: 178kcal
Equipment
Ingredients
- 3-5 pound boneless leg of lamb
- 2-3 Tablespoons olive oil
- 2 Tablespoons minced garlic
- 2 Tablespoons fresh rosemary chopped
- 2 Tablespoons fresh oregano chopped
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the smoker to 250 degrees Fahrenheit according to manufacture's directions. We recommend apple or pecan wood pellets.
- Coat the lamb with olive oil then rub with minced garlic.
- Cover with rosemary, oregano, salt, and pepper.
- Place the leg of lamb directly on the smoker grate.
- Close cover of smoker and smoke lamb for approximately two hours or until it reaches your desired doneness. We recommend cooking it to 135°F to 145°F for medium-rare to medium doneness.
- Remove from the smoker and allow to rest for 15 minutes before slicing.
- Slice into pieces and serve immediately.
Notes
Pro Tips
- Smoke a boneless leg of lamb – it cooks faster and is easier to slice.
- The smoking time will depend on how big the leg is – use a thermometer to take away the guesswork!
- Remember, low and slow is best – the lamb will be juicy and tender.
- Use wood pellets that complement the other flavors – we love apple and pecan for this leg of lamb recipe.
- Leftover smoked leg of lamb will keep well for three to four days in the refrigerator.
Nutrition
Calories: 178kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 649mg | Potassium: 347mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg