Discover the ultimate smoked leg of lamb recipe, infused with mouthwatering flavors and a perfect smoky aroma. Learn how to create a tender, juicy, and unforgettable feast for your next gathering with our step-by-step guide and expert tips.
For this boneless leg of lamb, start by removing the meat from the package and patting it dry with paper towels.
Snip the kitchen twine to expose more surface area and pat dry.
Season the meat liberally with salt.
Combine the mustard, minced rosemary, minced garlic, olive oil, lemon zest, and pepper in a bowl to make a coarse paste.
Cover the meat with the mustard paste, roll it back up with the thin layer of fat on the outside, and tie it securely with butcher’s twine every 1 1/2 to 2 inches.
If desired, shove a few more garlic cloves into the seams.
Wrap the lamb in plastic wrap and let it marinate in the fridge for 12 to 24 hours.
PREP THE SMOKER
When ready to cook the lamb, prep your smoker for a temperature of 250 degrees. See our notes about types of smokers and wood varieties below.
Remove the lamb from the fridge and unwrap it and let it come to room temperature while the smoker preheats for 30 minutes.
SMOKE THE LAMB
When the smoker has come to temp, add the boneless leg of lamb to the grill grates over a drip pan.
Close the lid and smoke the lamb checking the internal temperature of the lamb after 2 hours and every 25-30 minutes until the lamb has cooked to 110-120 degrees (depending on your desired finished temp).
Remove the smoked lamb from the grill and set aside. Then, adjust the air vents or turn the pellet smoker to the sear setting.
Allow the grill to heat up to around 400-450 degrees F and return the lamb to the grill for a quick sear on all sides, about 3 to 4 minutes a side.
REST, SLICE, AND SERVE
Remove the lamb from the grill and tent it with foil. Allow the smoked leg of lamb to rest for 10-15 minutes before carving.
When ready to serve, snip the kitchen twine and remove it. Then, carve the roast into thin slices with a sharp knife for serving.
Notes
For a bone-in leg of lamb: this recipe will work for a bone in leg of lamb as well. We suggest lowering the grill temperature to 225 degree F and smoking until the internal temperature reaches your personal preference taking into account the additional temp it will gain when the legis reverse seared and rested.For a Gas Grill: Start a directed above to prep the smoked boneless leg of lamb recipe. Then preheat your grill with all the burners on low, clean, and oil your grate. Then When the grill holds an even temp around 250F, turn off one of the 2 burners (the middle one). Arrange a smoker box or foil packet filled with woodchips over the lit burner to use wood chips on a gas grill for added flavor.For a Pellet Grill: After you've prepped the lamb, Preheat your Traeger grill or pellet smoker to 250 degrees F according to the manufacturer's directions. Cook as instructed in the recipe card. We use Jack Daniel's charcoal pellets and put a smoker box filled with wood chips right on the grill grates for extra flavor.For a charcoal grill: When ready to grill, build a 2-zone fire by lighting charcoal in a charcoal chimney. After 15 minutes, when the coals are about 70% ashed over, carefully pour the coals to one side of the grill. Add wood chunks and cover the lid, adjusting the air vents as needed for the grill to preheat to 250 degrees F. When the smoke is clean (light blue and transparent, not dark and 'dirty'), and the grill holds an even heat, add a water pan under the grill grate. Then return to the grill grate and add the leg of lamb to the cooler side of the grill. Cover and smoke as directed above. For charcoal grills, we use Cowboy All Natural hardwood briquets (and would even recommend the garlic and onion briquets if you can find them near you for an added aromatic) and wood chunks. We love hickory or post oak wood chunks. Apple is a solid fruit wood if you want something a little lighter.Quick Temps for Lamb: Medium-rare 130-135F Medium 135-140F