Smoked Leg of Lamb Recipe
When you need an impressive dish, serve this succulent smoked leg of lamb and watch all your guests happily devour every bite. Coated with a simple yet flavorful dry rub, this smoked lamb comes out unbelievably tender and juicy with the perfect touch of complex wood notes.
How to Make the Best Smoked Leg of Lamb
Smoked leg of lamb is an elegant centerpiece that’s surprisingly easy to execute. With just a simple dry rub of rosemary, oregano, garlic, and smoked paprika, this impressive dish comes together with minimal hands-on time. The smoker does all the heavy lifting, transforming the lamb into a tender, juicy masterpiece with complex wood smoke notes that complement the meat’s natural richness.
What makes this recipe so special is its combination of simplicity and sophistication. You’ll spend about 10 minutes preparing the lamb, and then your smoker takes care of the rest for roughly three hours. The result is restaurant-quality meat that will have your guests asking for the recipe—though you might want to keep some secrets to yourself.
The key to success is patience with the resting period. Those 15-20 minutes after smoking allow the juices to redistribute throughout the meat, ensuring every slice is succulent and flavorful. Whether you’re hosting a special occasion or simply want to impress your family with a memorable meal, smoked leg of lamb delivers impressive results without the complicated preparation.
Smoked Leg of Lamb
When you need an impressive dish, serve this succulent smoked leg of lamb and watch all your guests happily devour every bite. Coated with a simple yet flavorful dry rub, this smoked lamb comes out unbelievably tender and juicy with the perfect touch of complex wood notes.
Ingredients
Dry Rub
Main
Instructions
Preparation & Smoking
- Heat the smoker to 225 degrees F. Meanwhile, stir together the dried rosemary, dried oregano, garlic powder, salt, smoked paprika and black pepper in a small bowl. Set aside.
- Rub olive oil all over the leg of lamb on both sides. Coat with the spice mixture on both sides as well.
- Place the lamb fat-side up directly on the grill grates of the smoker with a water pan. Insert a leave-in meat thermometer in the center of the lamb, making sure not to touch the bone if present. Close the lid and smoke until it reaches your desired internal temperature: 120 degrees F for rare, 130 degrees F for medium rare, 135 degrees F for medium, 140 degrees F for medium well and 150 degrees F for well done.
- Remove the lamb from the smoker. Cover with aluminum foil and let the meat rest for 15-20 minutes to allow the juices to redistribute to the meat. Carve into thin slices, about ¼-½ inch in thickness. Enjoy!
Notes
- Smoking time varies based on the size of the leg of lamb and your smoker type.
- A meat thermometer is essential for achieving your desired doneness.
- Letting the lamb rest after smoking ensures the juices stay in the meat rather than running out when you carve it.