Smoked Leg of Lamb

Boneless leg of lamb roast partly sliced with red chimichurri sauce in a ramekin on a board.

5 from 1 vote

Making a tender, juicy and succulent smoked leg of lamb is surprisingly simple. It’s marinated overnight in an aromatic dry rub, infusing it with flavor and adding depth and complexity. This is an easy recipe to make a perfectly luscious smoked lamb leg every time. Whether you’re looking to make a special holiday roast to feed a crowd or smoke a Traeger leg of lamb for a weekend dinner at home, this recipe is sure to impress.

Prep Time10

Cook Time2 15

Marinating time12

Total Time14 25

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Method: Smoker

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 231kcal

Author: Tracey Hatch-Rizzi

Ingredients

1 leg of lamb typically 4-7 pounds
¼ cup yellow mustard
¼ cup dry rub try this all-purpose seasoning. See Notes for optional herbs and spices.

US Customary - Metric

Instructions

Prepare the roast

If the roast is wrapped in netting, remove it before seasoning.
Score the fat cap with a knife. This allows more flavor to penetrate to the meat.
Note: You can also choose to trim the fat off of the leg if you wish. This can decrease some of the gamey flavor, but I suggest leaving it on. The fat keeps the meat more tender and juicy.
Rub the entire inner and outer surface with mustard.
Generously sprinkle the inner surface with dry rub, making sure to get it into every nook and cranny.
Fold the leg back together and tie firmly with butcher's twine.
Sprinkle the outside generously with dry rub and refrigerate for 12 hours or overnight.

Smoking Leg of Lamb

Pre-heat your smoker to 250℉.
Remove the roast from the refrigerator while smoker is pre-heating.
Once the smoker reaches temperature, place the leg in the center of the grill (fat side up) and smoke until it reaches your desired level of doneness. I recommend taking it off at internal temperature of 130℉, and carry-over cooking during resting (See FAQ) will bring internal temp up to medium-rare to medium. A 4-7 pound leg will take between 2-4 hours. See post for Levels of Doneness for Lamb and How Long to Smoke Lamb.
Remove from the grill, place on a platter and cover with foil to rest for 15-20 minutes.
Cut away the twine, slice against the grain and serve.

Notes

Optional herbs and spices

Use your favorite dry rub, this amazing homemade all-purpose seasoning, or try a variety of flavors that contribute a deep flavor to the meat. In addition to salt and pepper, rosemary, thyme, mint, basil, oregano and garlic are excellent choices. You'll find a combination of these spices in my Mediterranean Seasoning recipe. Also consider Eastern and North African spice combinations such as Tikka Masala, Harissa, and Ras El Hanout.

TIP: When using spice blends, be sure there is enough salt added. Salt helps to soften the meat and let the flavors of spices penetrate. I recommend ½ teaspoon of salt per pound of meat.

How to serve

Slice against the grain for best results. Slicing with the grain can cause the meat to fall apart and it will be difficult to cut.

Top with Red Chimichurri or Mexican Green Chimichurri Sauce – smoked lamb was meant for chimichurri
Horseradish Mustard Sauce – a hint of heat from the horseradish is a perfect match for the richness of lamb
Pinapple Habanero Sauce – the sweetness and acidity of the pineapple and heat from the peppers is magical with rich meats and smoky undertones

How to store

Store in an airtight container or in a sealed bag in the refrigerator for up to 4 days or consider freezing.

Nutrition