Smoked Leg of Lamb
Elevate your backyard barbecue with this sumptuous Smoked Leg of Lamb, a perfect blend of tenderness and bold, smoky flavors. This show-stopping centerpiece combines a beautiful 5-pound leg of lamb rubbed with a fragrant marinade of olive oil, garlic, fresh rosemary, thyme, smoked paprika, and cumin for a savory, herbaceous crust. Smoked to perfection over hickory or oak wood chips, this recipe infuses the meat with a rich, earthy aroma while maintaining its juicy interior. With just 30 minutes of prep and a slow, smoky 4-hour cook, this dish is ideal for special occasions or a gourmet weekend feast. Serve it with roasted vegetables or couscous to create a meal that’s as visually stunning as it is delicious. Impress your guests with this irresistible smoked lamb recipe that’s seasoned to perfection and flawlessly tender.
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Recipe Information
Ingredients
- 5 pounds leg of lamb
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 2 tablespoons rosemary, chopped
- 2 tablespoons thyme, chopped
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 cups wood chips (hickory or oak)
Instructions
Trim excess fat from the leg of lamb using a sharp knife, leaving enough for flavor. Pat dry with paper towels.
In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, paprika, smoked paprika, ground cumin, kosher salt, black pepper, and lemon juice to form a paste.
Rub this seasoning mixture all over the leg of lamb, ensuring even coverage. Let the lamb marinate for at least 4 hours in the refrigerator, preferably overnight.
Soak 2 cups of wood chips (hickory or oak) in water for about 30 minutes before smoking. Drain the chips just before use.
Preheat your smoker to 250°F (120°C) and set it up for indirect heat. If using a charcoal grill, place the coals on one side and leave the other side empty.
Place the soaked wood chips directly on the smoker’s coals or in the smoker box, according to your smoker’s instructions.
Position the leg of lamb on the smoker rack, fat side up, and close the smoker lid.
Smoke the lamb for approximately 4 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Insert a meat thermometer into the thickest part of the meat for an accurate reading.
Check the smoker every hour to replenish wood chips and ensure steady temperature if needed.
Once done, remove the lamb from the smoker, tent it with aluminum foil, and let it rest for 15-20 minutes to retain its juices.
Carve the leg of lamb into slices and serve warm alongside your favorite sides such as roasted vegetables, couscous, or a fresh salad.
Nutrition Facts
Calories |
7123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.2 g | 673% | |
| Saturated Fat | 215.4 g | 1077% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2200 mg | 733% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.6 g | ||
| Protein | 583.8 g | 1168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 53.7 mg | 298% | |
| Potassium | 7861 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
