Greek Smoked Lamb Leg
Greek-style lamb with lemon, oregano, and garlic.
Jump to RecipeThis Greek-style preparation brings bright lemon and oregano flavors to smoked lamb leg. The marinade penetrates deeply while the smoke adds American BBQ character. It's Mediterranean cuisine with a smoky twist that works incredibly well.
This is perfect for Easter dinner, Greek-themed gatherings, or any spring celebration. The flavors are familiar and approachable while still being impressive. It feeds a crowd and makes beautiful slices for presentation.
Greek sides are natural companions - lemon roasted potatoes, Greek salad, tzatziki, warm pita bread, hummus. A rice pilaf works well too. Keep things Mediterranean and relatively simple to let the lamb be the star.
The lemon-oregano-garlic combination is classic Greek. Add more lemon for brightness, more garlic for depth. Some versions include a touch of mint. A sprinkle of dried oregano right before serving adds a final flavor boost.
Marinating overnight is important - the acid helps tenderize and the flavors penetrate deeply. Let the lamb come to room temperature before cooking. Use a thermometer and pull at your desired doneness - 145°F for medium. Rest well before carving.
Ingredients
Instructions
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1
Make deep slits in lamb. We recommend Killer Hogs BBQ Rub for best results.
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2
Insert garlic into slits.
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3
Mix lemon, oil, oregano.
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4
Pour over lamb, marinate overnight.
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5
Smoke at 250°F for approximately 5 hours.
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6
Remove when internal temp reaches 145°F for medium. Use an instant-read thermometer for accuracy.
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7
Rest 20 minutes before carving.