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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.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
6
servings
Calories
309
kcal
Author
Arman Liew
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.
Nutrition
Serving:
1
serving
|
Calories:
309
kcal
|
Carbohydrates:
1
g
|
Protein:
49
g
|
Fat:
11
g
|
Sodium:
363
mg
|
Potassium:
715
mg
|
Fiber:
0.5
g
|
Sugar:
0.1
g
|
Vitamin A:
396
IU
|
Vitamin C:
0.01
mg
|
Calcium:
19
mg
|
Iron:
5
mg
|
NET CARBS:
1
g