A whole leg of lamb takes on deep, savory smoke over several hours, finished with a garlic and herb crust that turns golden in the last stretch. This is the kind of recipe that turns a long weekend into an event. Simple ingredients, big payoff.
Servings: 8 to 10
Smoker Temp: 225°F
Smoke Time: 4 to 5 hours (until internal temp reaches 135°F for medium rare, then rests up to 140°F)
Ingredients
- 5 to 6 lb boneless leg of lamb
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1/4 cup olive oil
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp smoked paprika
- Zest of 1 lemon
- Oak or cherry wood chunks
Instructions
- Make the paste. Combine the garlic, rosemary, thyme, olive oil, salt, pepper, paprika, and lemon zest into a thick paste.
- Season the lamb. Pat the leg of lamb dry and rub the paste all over, working it into every crevice if it's been butterflied. Let sit at room temperature for 30 minutes, or refrigerate uncovered overnight for deeper flavor.
- Get the smoker ready. Preheat your smoker to 225°F with oak or cherry wood chunks loaded.
- Smoke. Place the lamb on the rack fat side up. Smoke until the internal temperature reaches 135°F for medium rare, about 4 to 5 hours depending on the leg's thickness.
- Rest. Remove the lamb, tent loosely with foil, and let rest for 15 minutes. Carryover heat will bring it up to about 140°F.
- Slice and serve. Slice against the grain and serve with the pan drippings spooned over the top.
Lamb Chop Variation: Use the same garlic herb paste on individual lamb chops instead of a whole leg. Smoke at 225°F for about 45 minutes to 1 hour, until internal temp hits 130°F to 135°F, then rest 5 minutes before serving. Chops cook much faster than a whole leg, so they're a good pick for a weeknight version of the same flavor.
Notes: Oak gives a stronger, more traditional smoke flavor for lamb, while cherry keeps things milder and adds a touch of color to the crust. Leftover leg of lamb makes excellent sandwiches the next day.
