Best Smoked Leg Of Lamb Recipes

SMOKED LEG OF LAMB (BONELESS RECIPE ON TRAEGER SMOKER)

Steps:

• Preheat the Traeger Grill or whatever pellet smoker you're using to 225 degrees F for 15-30 minutes.
• Decide if you want to take off the netting from the lamb leg before smoking it. Technically it holds together the lamb leg, especially since the bone has been taken out. But we left the netting ON the lamb for this demo and it did take off chunks of the seasoning crust when it was done smoking. It's your choice.
• Season the boneless leg of lamb. Start by adding olive oil to the outside and massage it in with your hands. Next, in a small bowl, make a rub with the dijon mustard, garlic, herbs and seasonings. Message them all the seasonings into the lamb.
• Smoke leg of lamb on Traeger Grill. Place the boneless leg of lamb directly onto the pellet grill grates, fat side up. Close the lid.
• Pull boneless lamb leg off the smoker. Expected cooking time for smoked boneless lamb leg is about 2.5 - 3 hours for medium rare. MEDIUM-RARE TEMP: we removed the boneless leg of lamb when the internal temperature reached 125 degrees F. MEDIUM TEMP: If you prefer a medium finish, pull the boneless leg of lamb off the smoker when the internal temperature of the meat reaches 135 degrees F.
• Rest. Allow your boneless leg of lamb to rest for at least 15-20 minutes, covered with foil so it reaches a higher internal temperature. MEDIUM-RARE FINISH: Let it rise to 135 degrees F. MEDIUM FINISH: Let it rest on a cutting board until the inside temperature rises to 145 degrees F.
• Slice and serve smoked lamb. Remove the netting and cut the boneless leg of lamb into slices, thick or thin slices (our fav) depending on your preference. Enjoy!

SMOKED LEG OF LAMB

Steps:

• Stir together first 8 ingredients until blended.
• Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
• Soak a couple cups of wood chunks/chips in water at least 30 minutes.
• Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
• Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
• For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
• Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
• Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.
• Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.