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smoked leg of lamb on a plate in front of two wine glasses and a carving fork.
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5 from 1 vote

Smoked Leg of Lamb

If you're looking for a show-stopping dish for your dinner table, this Smoked Leg of Lamb Recipe is it! It's tender, juicy, and surprisingly easy to make! It's seasoned with a homemade dry rub with fresh herbs and flavorful garlic for maximum flavor in every bite. Save this impressive dish for holiday meals or any special occasion for an easy recipe that everyone will love!
Prep Time1 day
Cook Time3 hours
Total Time1 day 3 hours
Course: Dinner, Holidays, Lunch
Cuisine: American
Servings: 12
Calories: 157kcal
Author: Britney

Equipment

  • Meat Thermometer
  • Smoker
  • Wire Rack

Ingredients

  • 5-7 lb Leg of Lamb
  • 1 tbsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Oregano
  • 1 tsp Cumin
  • 4 cloves Garlic (diced)
  • 1 tbsp Fresh Rosemary (diced)
  • 1 tbsp Fresh Thyme (diced)
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  • Combine the seasonings, diced garlic, and fresh herbs in a small bowl and mix together. Pat the lamb dry with a paper towel and coat the lamb with the seasoning blend with black pepper and kosher salt, ensuring that the entire roast is covered.
  • Place the lamb on a wire rack on a baking sheet and allow the lamb to sit in the refrigerator for at least 12 hours, optimally 24 hours.
  • Preheat your smoker to 225 degrees F and add wood chips. Add additional pan of water to prevent the lamb from drying out.
  • Let the lamb come to room temperature prior to smoking by letting it sit out for about 30 minutes. Place the instant read thermometer into the thickest part of the lamb and place in the smoker. Smoke until internal temperature reaches at least 145 degrees F for a medium rare roast. (NOTE: Keep in mind that when you pull the lamb out of the smoker, it will continue to cook and raise about 5-10 degrees F. Remove the lamb from the smoker when it's 10 degrees lower than your desired doneness.)
  • Remove the lamb from the smoker, cover with aluminum foil and allow it to rest at 30 minutes to an hour, prior to slicing.

Notes

Expert Smoking Tips
  • For best results, do not trim the fat off of your leg of lamb. As the lamb cooks, the fat will cook into the meat giving it a beautiful rich flavor while making the meat nice and juicy!
  • Always cut against the grain for the most tender pieces of meat!
  • Make sure that you allow the lamb to come to room temperature prior to placing in the smoker for best results.
  • Use a meat thermometer to prevent overcooking or undercooking the lamb!
  • Keep in mind that when you pull the lamb out of the smoker, it will continue to cook and raise about 5-10 degrees F. Remove the lamb from the smoker when it's 10 degrees lower than your desired doneness.
How do you know when lamb is done?
When the internal temperature of the lamb reaches at least 145 degrees F, the lamb is finished cooking. According to the American Lamb Board, here are the internal temperatures for degrees of doneness:
  • Medium Rare: 145 degrees F
  • Medium Doneness: 160 degrees F
  • Well Done: 170 degrees F
Keep in mind that when you pull the lamb out of the smoker, it will continue to cook and raise about 5-10 degrees F. Remove the lamb from the smoker when it's 10 degrees lower than your desired doneness.

Nutrition

Calories: 157kcal | Carbohydrates: 1g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 76mg | Sodium: 656mg | Potassium: 367mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg