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My smoked leg of lamb is easy to prepare and yields the most juicy and tender meat with incredible flavors. It’s perfect for holidays and entertaining.
Smoked leg of lamb is a showstopping main dish that everyone raves about
When I want to impress family and friends, I love to whip up this impressive smoked boneless leg of lamb. Featuring beautifully seasoned meat that’s easy to cook on the smoker, the finished result is well caramelized on the outside and incredibly tender on the inside. Ooo, my mouth is watering.
As much as we love a classic roasted boneless leg of lamb, I find that the smoked version is just so much easier to make and leaves everyone wanting more! Oh, and if you don’t have a smoker, I’ve tested this in the oven too.
If you love cooking with lamb like we do, try air fryer lamb chops, lamb lollipops, lamb ribs, and lamb meatballs next.
Key Ingredients
- Boneless leg of lamb. Look for well-marbled cuts with a deep pink color. I opted for a boneless leg of lamb, but feel free to use a bone-in leg of lamb instead. Just make sure it’s trimmed of excess fat to prevent flare-ups and that you cook it for slightly longer.
- Chili powder. For a subtle kick of heat. A little goes a long way here, but you can reduce the amount to 1/2 tablespoon if you’re not a fan of spicy foods.
- Salt and black pepper. For flavor.
- Sambal oelek. This Indonesian chili paste adds a fiery-tangy flavor to complement the smoky notes. If you don’t have sambal oelek, use sriracha or harissa as a substitute.
How to make smoked leg of lamb
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the inner part of the lamb’s leg generously with salt and pepper. Tie the lamb with butcher’s twine, then season the outside with salt, pepper, chili powder, and sambal oelek.
Step 2 – Smoke. Place the lamb onto the smoker grates (fat cap side down). Cook until the internal temperature reaches 135ºF.
Step 3 – Sear. Take the cooked lamb off the smoker and sear it on a hot grill.
Step 4 – Rest. Transfer the lamb to a cutting board and allow it to rest before slicing and serving.
Arman’s recipe tips
- Trim the fat cap. Some fat on the boneless lamb leg is needed for flavor, but you can customize the intensity of the flavor by trimming as much fat as you like (or keeping it on).
- Searing is optional but recommended! I find it’s the best way to give the lamb a gorgeous charred crust around the outside.
- Let it rest before slicing. Patience, friends! Allow the lamb to rest for 5 to 10 minutes before slicing. This lets the juices soak back into the meat, resulting in a more tender and flavorful result.
Storage instructions
To store: Allow the leftover lamb to cool to room temperature before placing it in an airtight container or ziplock bag. Store it in the fridge for 3 to 4 days.
To freeze: Wrap the cooled leftovers in plastic wrap or aluminum foil and place them in a freezer-safe airtight container. Freeze for up to 3 months, and thaw overnight in the fridge before reheating.
To reheat: Place the slices in a baking dish and cover it with foil. Warm them in a 300ºF oven until heated through.
Frequently asked questions
Yes, you can! I tested this with a bone-in leg of lamb, and it turned out just as juicy and tender. The only difference is that the smoking time should be increased by 10 minutes per pound, and the lamb should rest for 30 minutes afterward.
I am partial to a Traeger grill, but any solid grill will work just fine.
More impressive smoked meat recipes
Smoked Leg Of Lamb
Video
Ingredients
- 1 boneless leg of lamb
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1/2 cup Sambal Oelek or Harissa
Instructions
- Preheat the smoker to 250F using your desired hardwood.
- Trim the fat cap on the outside of the roast, allowing a little to remain for flavor. Generously season the lamb in the caveats with salt and pepper.
- Tie the lamb with kitchen twine and season the outside with salt, pepper, and chili powder. Spread Sambal Oelek or Harissa over the lamb.
- Place the lamb fat cap down on the smoker. Smoke the lamb for 3 hours or until the inner temperature reaches 135F.
- Remove the lamb from the smoker. At this point, you can leave it as it is or sear on the grill.
- Move the lamb to a cutting board. Allow it to rest for a few minutes before slicing and serving.
Notes
- More seasoning ideas. Sprinkle herbs over the lamb, like oregano, thyme, or rosemary, or season it with Italian, Moroccan, or Greek seasoning blends if you’d like a more aromatic and herbal flavor.
- Instead of sambal oelek, coat the lamb with a mixture of Dijon mustard, minced garlic cloves, honey, and a splash of balsamic vinegar. This tangy and slightly sweet coating will caramelize beautifully as the lamb smokes.
- Consider a marinade. If you want to experiment with marinating the lamb, go for it! Try my lamb chop marinade or a traditional Greek marinade made with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate for at least 4 hours or overnight in the refrigerator.
- My favorite hardwood for smoking. I’ve used oak, hickory, mesquite, apple, cherry, and pecan wood chips, all with excellent results. Or, try a wood blend, such as hickory and applewood, for added depth and sweetness.
Leg of lamb seems really nice and tasty meat. I hope it doesnt cost too much.
Just made this for Christmas dinner prep and it was fabulous- the meat was so juicy and tender.
Well this part of lamb looks really healthy without any fats. Amazing.
This is the JUICIEST leg of lamb ever!!!
I never tried this lamb before. I mean leg. Seems really good.
Thank you so much for your fantastic recipes! They are so flavorful and easy to make. Perhaps there would be a way to create a “favorites” box on your site for all your loyal fans, so they can easily access their special recipes.
Thanks!
Yes!! We are working on that right now!