Smoked Leg Of Lamb
Making this smoked leg of lamb recipe is the most hassle-free cooking method. Thanks to the smoker, the meat is ultra-flavorful, tender, and juicy. Watch the video below to see how I make it in my kitchen!
Servings 6 servings
Calories 309kcal
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.
Video
Notes
Insert a meat thermometer into the thickest part of the meat as it’s smoking, and check the internal temperature regularly to prevent overcooking.
These are the internal temperatures you want to aim for: Medium-rare: 135F to 140F (57-60C), Medium: 145F (63C), Medium-well: 150F (66C). Remember that the lamb will continue to cook off the heat, so it's best to remove it from the smoker when it's a few degrees below your desired final temperature.
Oven smoked option: Rub the lamb with salt, pepper, chili powder, and Sambal Oelek or Harissa, then marinate for at least 2 hours. Preheat the oven to 275F (135C) and place a pan of soaked wood chips on the bottom rack for a smoky effect. Roast the lamb on a rack over a roasting pan for 2 1/2 hours until the internal temperature reaches your desired doneness, then slice and serve.
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.
Variations
- 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.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 1g | Protein: 49g | Fat: 11g | Sodium: 363mg | Potassium: 715mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 396IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 5mg | NET CARBS: 1g