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The Best Smoked Leg of Lamb Recipe

Seriously, I used to be terrified of cooking lamb. I always pictured tough, dry, and gamey meat. Then a buddy of mine, a seasoned BBQ guru, convinced me to try smoking a leg of lamb. Let me tell you, it was a game-changer. The low and slow smoke transforms the lamb into something incredibly tender, juicy, and infused with smoky flavor that's just... chef's kiss.

Now, I’ve tweaked and perfected that original recipe over the years, and what I'm about to share is, in my humble opinion, the best smoked leg of lamb recipe you'll ever try. Get ready for fall-off-the-bone deliciousness that will impress even the pickiest eaters.

Smoked Leg of Lamb Recipe

Ingredients:

  • 1 (5-7 pound) leg of lamb
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped.
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Wood chips, hickory, oak, or a fruitwood like cherry or apple

Equipment:

Bone-in or Boneless Leg of Lamb?

Bone-in leg of lamb is ideal for maximizing flavor and moisture, as the bone enhances richness and insulates the meat during smoking. While it requires longer cooking time and careful carving, its traditional presentation and juiciness make it a standout choice for special occasions. Personally, I choose bone-in leg of lamb for smoking.

However, boneless leg of lamb offers convenience, with even cooking, faster preparation, and simpler slicing. Though slightly less complex in flavor, it absorbs smoke well and benefits from brines or marinades to prevent drying. Perfect for efficient smoking without sacrificing tenderness, especially when time or ease is a priority.

Bone-in or Boneless Leg of Lamb

How to Smoke Leg of Lamb?

Step 1: Prep the Lamb. Take the lamb out of the refrigerator at least an hour before you plan to start smoking. This allows it to come closer to room temperature, which helps it cook more evenly. Pat the lamb dry with paper towels.

Step 2: Make the Rub. In the large bowl, combine the olive oil, Dijon mustard, minced garlic, rosemary, thyme, smoked paprika, salt, pepper, onion powder, garlic powder, and cayenne pepper (if using). Mix well to form a paste.

Make the Rub

Step 3: Rub It Good. Generously rub the paste all over the leg of lamb, making sure to get into every nook and cranny. Really massage it in there! I like to wear gloves for this part.

Step 4: Preheat the Smoker. Preheat your smoker to 225°F (107°C). This low and slow temperature is what makes the lamb so tender. Add your chosen wood chips according to your smoker's instructions.

Step 5: Start to Smoke Leg of Lamb. Place the rubbed leg of lamb directly on the smoker grate. Insert your wireless meat probe into the thickest part of the lamb, avoiding the bone.

Smoke Leg of Lamb

Step 6: Monitor the Temperature. Smoke the lamb until it reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. This could take anywhere from 4-7 hours depending on the size of your lamb and your smoker. Be patient!

Step 7: The Stall is Real. Don't be surprised if the temperature stalls at some point. This is normal! Just keep the smoker temperature consistent and let it ride.

Step 8: Rest is Best. Once the lamb reaches your desired temperature, remove it from the smoker and wrap it tightly in aluminum foil or butcher paper. Let it rest for at least 30 minutes, or even up to an hour. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Step 9: Carve and Serve. After resting, unwrap the lamb and carve against the grain. Serve with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh salad. I personally love pairing it with a bright and zesty chimichurri sauce.

Crave Smoked Leg of Lamb

If you enjoyed this recipe, be sure to explore some of my other favorites like Smoked Baby Back Ribs, Smoked Pulled Pork, and Smoked Brisket.

Why You'll Love This Recipe?

The Low and Slow Method: Smoking at a low temperature renders the fat and connective tissue, resulting in incredibly tender and juicy lamb.

The Flavor Bomb Rub: The combination of Dijon, garlic, herbs, and smoked paprika creates a complex and delicious flavor profile that complements the lamb perfectly.

The Rest is Crucial: Resting the lamb is non-negotiable! It's what seals in the juices and prevents it from drying out.

Pro Tips & Variations

Brining: For even more moisture and flavor, consider brining the lamb overnight before smoking. There are tons of great lamb brine recipes online.

Wood Choice: Experiment with different wood chips to find your favorite flavor combination.

Sauce It Up: While the lamb is delicious on its own, a sauce can elevate it even further. Try a chimichurri, mint sauce, or a red wine reduction.

Don't Toss the Bones: Save the bones to make a delicious lamb stock for soups or stews.

Final Thoughts

Seriously, give this smoked leg of lamb recipe a try. You won't regret it! It's the perfect centerpiece for a special occasion, a holiday gathering, or just a weekend cookout. And trust me, once you taste that smoky, tender goodness, you'll be hooked.

Happy smoking! Let me know in the comments how yours turns out! I can't wait to hear your feedback and any tweaks you made to make it your own.

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