Smoked Leg of Lamb
Cook Time
3-4 hours
Yield
8-12
RECIPE Ingredients
- 1 leg of lamb, bone-in
- 3 medium shallots, peeled and roughly chopped
- 8-10 cloves garlic, peeled and roughly chopped
- 3 tablespoons lemon juice
- ¼ cup Dijon mustard
- 3 tablespoons fresh rosemary leaves
- 12 sprigs fresh thyme (stems discarded if woody), roughly chopped
- 2 tablespoons chopped chives
- ½ cup olive oil
- ¼ cup kosher salt
- 1 tablespoon black pepper
- Hardwood chunks for smoking, we used applewood
Recipe notes
Smoking a bone-in leg of lamb brings out its deep, rich flavor while keeping the meat incredibly tender and juicy. Infused with herbs, garlic, and a kiss of wood smoke, this lamb develops a beautifully charred crust with a melt-in-your-mouth texture.
RECIPE Preparation
- Remove leg of lamb from the refrigerator an hour before you plan to cook. Preheat smoker to 250°F and add your wood.
- To the bowl of a food processor, add shallots, garlic, lemon juice, Dijon mustard, rosemary, thyme, and chives. Pulse until finely chopped. Add olive oil, salt, and pepper and blend until thoroughly combined and a thin paste is formed.
- Pat lamb dry with paper towels and score any visible fat. Brush lamb all over with herb-garlic paste and place on the smoker. Cook, brushing occasionally with remaining paste, until the thickest part of the lamb registers 145°F on an instant-read thermometer, about 2-3½ hours.
- Remove lamb to a cutting board and tent loosely with foil. Rest for 30 minutes before carving and serving.
Recipe notes: For a companion sauce, try one of our condiment recipes, like Charred Spring Onion Relish, Gremolata, or Romesco.
