It may sound a little hard to you if you are doing it for the first time, but it is extremely easy and simple to make this smoked leg of lamb recipe. This recipe is really simple yet surprisingly delicious at the same time. Smoked lamb leg with garlic and herb paste rubbed all over it makes it even tastier than you can imagine.
They are so tender because of the fat over them, this fat melts and gets absorbed in the smoked lamb leg, which makes the lamb leg more tender and juicy. You will be in love with this smoked lamb recipe, pair it up with some beer, and enjoy. This could be the perfect recipe for any special occasion.
How to make the smoked leg of lamb
As we already told you how easy it is to make this recipe. Lamb’s leg is normally available in two cuts. one is the lower shank and the other is the upper sirloin end. These are the most common ones which are used. The upper sirloin end has more fat on it, and it is cooked easily and evenly. The reason for that is it’s quite easy to carve it.
For this recipe use a bone-in leg because it will be a lot easier and convenient to cook. Although you can use a boneless leg, it will take some time to cook, unlike any other meat. So if you want to keep it simple and straightforward, just use the bone-in leg to save some time as well.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Rest Time: 30 minutes
- Total Time: 3 hours, 45 minutes
- Wood Flavor: Apple or cherry
- Cooking Temperature: 250ºF
- Servings: 8 people
- Wood chips
- Aluminum foil
- Instant Read Thermometer
- 1 7 pounds of lamb leg (bone-in)
- 1 cup olive oil
- 6 tablespoons lemon juice
- 1/4 cup Dijon mustard
- 10 garlic cloves
- 12 Fresh rosemary sprigs
- 12 Fresh thyme sprigs
- 4 shallots
- 1/2 cup kosher salt
- 2 tablespoons black pepper
Making Smoking Leg of Lamb
Out of all the lamb recipes, this is going to be the most delicious one and surprisingly easy. This smoked lamb leg will look so good on the dinner table served as dinner cuisine. If you follow the exact instructions given below you will get the best result which will mesmerize your taste buds.
- Preheat the smoker to 250 degrees F. Add the wood chips to the coals for smoke.
- Use a food processor to blend all the ingredients except the Lamb Leg (Obviously). Blend everything well so that they form a semi-liquid state.
- Now take the leg of the lamb and completely cover it with this paste. Make sure it is spread evenly all over the leg.
- It’s time to smoke lamb leg, place the lamb leg on the grill. Smoke the leg until the internal temperature reaches 145 degrees F.; when it reaches this temperature, this means the lamb is ready.
- Now take the smoked leg out of the smoker and wrap it in aluminum foil, then set it aside for about 30 minutes, and then slice it.
BBQ Herp Tips: Do not cut the fat off as it will melt while smoking and will give the lamb amazing flavor and also it will keep it moist and tender.
Detailed Cooking Instructions
1) Prepare the smoker
Prepare your smoker by preheating it to 250 degrees F. You can use fruity wood pellets like applewood, cherry wood. This will give the lamb meat a mild and delicious flavor. These wood pellets will not overpower the taste of meat. Just throw a bunch of wood pellets on the coal and let them burn and smoke. This smoking wood will be responsible for the flavor of the smoke.
2) Make garlic and herb paste
Add all the ingredients to the blender and blend them until all these ingredients are combined well. Mix them till they form a semi-liquid state. This will be easy to apply to lamb. Garlic and herb paste will give the meat all the flavor while keeping the original flavor of the meat. This lamb rub is going to be the most delicious one that you have ever tried.
3) Marinate the lamb leg
If you have pieces of the leg you can use a ziplock bag and if you are using the whole leg then you can choose any big pan which can fit the leg. Use the upper portion of the leg as it has more fat on it. Now it’s time to coat the lamb generously with the paste you made, making sure it is evenly spread over it. Just keep it in the fridge for some time, it is completely your choice if you want it to marinate for long. If you are using the boneless leg of lamb then you can wrap it in kitchen twine for marinating and while cooking lamb.
4) Time to smoke lamb leg
Place the marinated lamb leg on the grill grates of the preheated smoker. The side which has fat on it should be facing up and close and close the lid of the smoker. And let the lamb leg sit in there. The cooking time should be 2-3 hours or you can just simply check the internal temperature of the lamb by using a thermometer. As soon as the internal temp reaches 145 Degrees F, remove the lamb from the smoker. The fat on it will slowly melt and make the leg extremely tender. And what could be better than serving lamb tender and hot?
5) Out of the smoker
Once it is cooked properly, get it out of the smoker and place the lamb on aluminum foil and wrap it. Don’t serve immediately. Let it sit there and rest for about 30 mins.
6) Serve lamb leg hot and smoked
Finally, the moment has arrived you can now serve the smoked leg of lamb. This can be the main course cuisine for your parties or family dinners. It would go perfectly together with white wine or beer.
Smoked Leg of Lamb FAQs
How long does the lamb take in the smoker?
It takes about 2-3 hours for the lamb’s internal temperature to reach 145 Degrees F. This is the temperature at which it is cooked properly. Although if you are using boneless lamb it might take a bit longer to cook.
What does smoked lamb taste like?
It has a gamey flavor and tender texture. That is because the fat content in it is much higher than in beef. And this gives it a pleasant yet strong flavor with a hint of smokiness.
What is the best wood to smoke lamb?
Hickory is traditionally used to smoke lamb. It gives a nice, strong flavor to the lamb meat; but applewood is also quite popular. It gives a mild flavor to it.
How do you get rid of the strong smell of lamb?
There are a couple of things that can help combat the aroma of lamb and that is garlic and lemon, these both can help in reducing the strong smell of the lamb.