Smoked Leg of Lamb
Mediterranean-inspired smoked leg of lamb with garlic and rosemary.
Jump to RecipeThere's something deeply satisfying about a perfectly smoked leg of lamb - the way the rosemary and garlic perfume the meat, the beautiful pink center, the smoky crust. It's Mediterranean flavors meeting American BBQ tradition, and the result is spectacular.
This is perfect for Easter dinner, spring celebrations, or any special occasion where you want to serve something impressive. It's also wonderful for dinner parties with food-loving friends who appreciate lamb.
Mediterranean sides are natural companions. Roasted potatoes with lemon and oregano, Greek salad, hummus and warm pita - all work beautifully. Mint sauce or tzatziki on the side provide cool contrast. Keep things relatively simple to let the lamb shine.
The rosemary-garlic combination is classic, but feel free to experiment. Middle Eastern spices like cumin and coriander work beautifully. A Moroccan-style preparation with warm spices is incredible. The lamb can handle bold flavors.
Let the lamb come to room temperature before cooking for even doneness. Use a thermometer and pull at your desired temperature - 145°F for medium. Rest is crucial - at least 20 minutes for the juices to redistribute. Carve against the grain.
Ingredients
Instructions
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1
Using a small, sharp knife, make deep slits all over the leg of lamb, about 1 inch apart. Push garlic slivers deep into each slit.
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2
Mix chopped fresh rosemary, olive oil, lemon zest, salt, and pepper into a paste. Rub it generously over the entire lamb leg. For additional depth, dust with Dizzy Pig All-Purpose Rub.
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3
Wrap the lamb tightly in plastic wrap and refrigerate overnight so the garlic and herbs can perfume the meat.
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4
Remove from the fridge 1 hour before cooking to bring it to room temperature.
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5
Set your smoker to 250°F with Bear Mountain Apple Pellets for a mild, sweet smoke that complements lamb beautifully.
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6
Place the lamb leg on the smoker and cook for about 4 hours, maintaining a steady temperature.
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7
Start checking the internal temperature after 3 hours with an instant-read thermometer in the thickest part, avoiding the bone. Remove at 145°F for medium.
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8
Let the leg rest for 20 minutes tented with foil. Use heat-resistant gloves to transfer it. Carve against the grain and serve.