A leg of smoked lamb is a tasty dish that will have your taste receptors wanting more. This succulent smoke leg of lamb recipe is ideal for any event, whether a family gathering or a barbecue with friends.
This smoked leg of lamb recipe’s distinct smoky flavor and tender texture make it a crowd-pleaser that is simple to prepare and sure to impress your guests. It is our favorite recipe for smoked leg of lamb, which you can easily recreate in your courtyard.
It takes a little longer than our fast-grilled lamb chops but is simple and flavorful. Pass on the first rib, fire up a smoker, grab some wood shavings or chunks, and attempt this incredible recipe for smoked leg of lamb!
Start by seasoning the lamb in a blend of herbs, spices, and lots of garlic. You must then smoke the lamb for many hours and finish with a sear for an incredible exterior.
The smoky flavor will add delicious depth to your dish, making it ideal for holiday meals such as Easter, Passover, or any other special occasion.
If you are still determining whether or not your family will enjoy lamb, consider preparing a smaller smoked leg of lamb along with a more traditional dish, such as smoked spiral ham or smoked turkey with stuffing, providing everyone with options.
The Cut: Boneless Leg Of Lamb
A boneless leg of lamb is the upper portion of the animal’s hind limb. It is one of the lamb’s most tender and flavorful portions, but because it is a working muscle, it must cook low and slow, just like lamb shanks braised.
This leg of lamb meat has had the bone removed by the butcher from the entire portion. When the bone releases, the core butterflies are opened and flattened to make it simpler to season with multiple layers of flavor, roll, and cook evenly.
Taking the bone out of a leg of lamb allows for more culinary options, including grilling, roasting, and even slow cooking, as in this smoker recipe. It also facilitates carving and serving the meat easier.
A boneless leg of lamb roast weighing between 3 and 5 pounds is also smaller than a bone-in leg of lamb weighing between 7 and 10 pounds. However, this recipe and method work for both, so if you supply a large group, feel free to use the more significant cut; increase the cooking time accordingly.
Ingredients
- Boneless leg of lamb: Legs of boneless lamb are typically available at local grocery stores during spring and Easter. Check out our article on the top online meat delivery services if you are still looking for one locally.
- Salt: When cooking, we employ kosher salt.
- Dijon Mayonnaise
- Recent Rosemary
- Recent Garlic
- Olive oil – or the neutral culinary oil of your choice
- Citrus essence
- Pepper –When cooking, we use freshly ground black pepper.
How long to smoke leg of lamb per pound?
Here are the steps to smoke a leg of lamb:
1. Prep The Lamb
To begin preparing this boneless leg of lamb, remove the meat from the packaging and press it dry with paper towels. If your butcher has already tied it, you may want to cut the kitchen twine to expose more surface area for seasoning. It can help reduce the ‘gamey flavor’ some associate with lamb.
Combine the mustard, minced rosemary, garlic, olive oil, lemon zest, and pepper in a basin to form a coarse paste. Cover the meat, coil it with the thin layer of fat on the outside, and secure it with butcher’s twine every 1.5 to 2 inches.
Add smashed garlic bulbs to the seams of the rolled meat for additional garlic flavor, or use smoked garlic confit for an even more robust garlic flavor.
Wrap the lamb in plastic wrap and marinate it in the refrigerator for 12 to 24 hours.
2. Prep The Smoker
When you are setting to cook the lamb, preheat your smoker to 250 degrees. See below for information regarding smoker pellets and wood varieties.
Remove the lamb from the refrigerator, remove its wrapping, and allow it to reach room temp while the smoker preheats for 30 minutes.
3. Smoke The Lamb
When the smoker has reached the desired temperature, place the boneless lamb leg on the grill grates over a drip pan. Close the lid and smoke the lamb, monitoring its internal temperature after 2 hours and every 25-30 minutes until it reaches 110-120 degrees (depending on the desired internal temperature).
Take the lamb off the grill and set it aside. Adjust the air apertures or select the sear setting on the pellet smoker. Return the lamb to the grill for a fast sear on all sides, about 3 to 4 minutes per side, once the grill has reached 400-450 degrees Fahrenheit.
4. Rest, Slice, And Serve
Take the lamb off the grill and enclose it with aluminum foil. Before carving, allow the smoked lamb leg to settle for 10 to 15 minutes.
When ready to serve, cut and remove the kitchen twine. For serving, cut the roast into thin segments with a sharp knife.
Leftovers And Reheating
Wrap the leftover lamb in aluminum foil and refrigerate for three to four days. To avoid drying out the lamb when reheating, cut fresh portions and reheat what is required. Warm in an oven preheated to 325°F for 10 to 12 minutes, covered in foil with a dash of chicken broth or stock to retain moisture.
Use the leftover smoked lamb in various dishes and simple entrees throughout the week. We enjoy converting leftover lamb into grilled cheese sandwiches or wraps. It is chopped for use in egg scrambles and smoked baked potatoes. Like leftover roast beef, this delicious Sunday dinner recipe’s remains can utilize in numerous ways throughout the week.
Thank you for reading…..