Greek Smoked Lamb Leg
Greek-style lamb with lemon, oregano, and garlic.
Jump to RecipeThis Greek-style preparation brings bright lemon and oregano flavors to smoked lamb leg. The marinade penetrates deeply while the smoke adds American BBQ character. It's Mediterranean cuisine with a smoky twist that works incredibly well.
This is perfect for Easter dinner, Greek-themed gatherings, or any spring celebration. The flavors are familiar and approachable while still being impressive. It feeds a crowd and makes beautiful slices for presentation.
Greek sides are natural companions - lemon roasted potatoes, Greek salad, tzatziki, warm pita bread, hummus. A rice pilaf works well too. Keep things Mediterranean and relatively simple to let the lamb be the star.
The lemon-oregano-garlic combination is classic Greek. Add more lemon for brightness, more garlic for depth. Some versions include a touch of mint. A sprinkle of dried oregano right before serving adds a final flavor boost.
Marinating overnight is important - the acid helps tenderize and the flavors penetrate deeply. Let the lamb come to room temperature before cooking. Use a thermometer and pull at your desired doneness - 145°F for medium. Rest well before carving.
Ingredients
Instructions
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1
Make deep slits all over the lamb leg, about 1 inch apart and 2 inches deep. Push garlic clove halves into each slit.
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2
Mix lemon juice, olive oil, and dried oregano together. Pour this over the lamb, working it into all the slits. Season generously with salt and pepper.
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3
Place the lamb in a large dish, cover, and marinate overnight in the fridge, turning once.
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4
Set your smoker to 250°F with cherry wood chunks for a mild, fruity smoke.
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5
Place the lamb leg on the smoker and cook for about 5 hours, maintaining a steady temperature.
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6
Start checking the internal temperature after 4 hours with an instant-read thermometer in the thickest part, avoiding bone. Remove at 145°F for medium.
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7
Use heat-resistant gloves to transfer the leg to a cutting board. Rest for 20 minutes before carving against the grain.