Last Updated on December 9, 2022 by Anne-Marie
Make this smoked leg of lamb recipe on your pellet smoker for a special holiday family dinner. The smoky flavor compliments most classic side dishes.
Why this recipe works
If you haven’t smoked lamb before, you have to give this a try.
This tender lamb dinner is easy to prepare, too. The flavor of apple wood or other mild woods like pecan or cherry accentuates the natural flavor of the meat.
What type of smoker should you cook this on?
This was cooked on a Traeger grill. You can cook this on a pellet smoker or electric smoker.
- boneless leg of lamb
- olive oil
- minced garlic
- fresh rosemary
- fresh oregano
- kosher salt, coarse salt, or sea salt
- freshly ground black pepper
How to make this recipe
You can also use this lamb herb rub recipe on lamb steaks, lamb chops, or lamb shanks. Nothing better than lamb on the smoker!
1. Coat the lamb with olive oil.
2. Rub with minced garlic.
(Since 1/2 teaspoon of minced garlic equals one clove, you’ll need 6 garlic cloves.)
3. Cover with rosemary, oregano, salt, and pepper.
If you don’t have fresh herbs, substitute dried herbs. 2 teaspoons of dried to 2 tablespoons of fresh herbs.
You can also use a store-bought lamb seasoning blend.
4. Preheat the smoker to 250 degrees F.
5. Place the lamb directly on the smoker rack.
6. Smoke lamb for approximately two hours or until it reaches your desired doneness. 130-135°F for medium-rare and internal temp of 135-140°F for medium doneness.
Use a quality instant-read meat thermometer so you don’t overcook the lamb. Place the meat probe in the thickest part of the lamb roast.
7. Remove from the smoker, cover with heavy-duty aluminum foil, and allow to rest for 15 minutes before carving.
8. Serve immediately.
9. Store leftovers in an airtight container in the refrigerator. You can freeze cooked lamb for up to 3 months.
This recipe calls for a 3-5 pound boneless lamb leg.
You can buy either American lamb or an Australian lamb roast. Both are excellent quality lamb choices.
You can also smoke a bone-in leg of lamb shoulder using this recipe.
Should you trim the fat?
You should not trim away the fat layer on the leg of lamb. Fat keeps the meat from drying out during cooking. It also helps keep the meat moist and flavorful.
However, if you like your lamb leg to have a less gamey flavor, trim away the fat and add another tbsp olive oil to the recipe.
You should also take off any silver skin from the meat. Silver skin turns tough after smoking.
What are the best wood pellets to use?
Mild fruit wood is best for smoked lamb. Here’s what we recommend for the best lamb flavor profile:
How long does it take to smoke?
Leg of lamb doneness is a matter of personal preference.
If you like your lamb to be cooked to medium rare and a bit pink, shoot for an internal temperature of 130-135°F.
If you like yours to be more done, go for a medium temperature of 135-140°F.
Cooking time depends on the size and thickness of the cuts of meat you’re smoking. Our best guess is 2-3 hours, but keep an eye on smoker temp and internal temperature.
What to serve with the smoked leg of lamb
Looking for favorite side dishes for a family gathering? Check out these side dish recipe roundups:
More smoker recipes
Do you like a serve a traditional mint flavor sauce with your lamb? Or something else?
- 3-5 pounds boneless leg of lamb
- 2-3 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh oregano, chopped
- 2 teaspoons kosher salt, coarse salt, or sea salt
- 1 teaspoon freshly ground black pepper
- Coat the lamb with olive oil.
- Rub with garlic.
- Cover with rosemary, oregano, salt, and pepper.
- Preheat the smoker to 250 degrees F.
- Place the lamb directly on the smoker grill grates.
- Smoke lamb for approximately two hours or until it reaches your desired doneness. 130-135°F for medium-rare and internal temp of 135-140°F for medium.
Use a quality instant-read digital thermometer so you don’t overcook the lamb. Place the meat probe in the thickest part of the lamb roast.
- Remove from the smoker, cover with a square of aluminum foil, and allow to rest for 15 minutes before slicing.
- Serve immediately.
- Store leftovers in an airtight container in the refrigerator.
Amount Per Serving: Calories: 781Total Fat: 52gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 264mgSodium: 648mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 73g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.