Smoked Leg of Lamb
Mediterranean-inspired smoked leg of lamb with garlic and rosemary.
Jump to RecipeThere's something deeply satisfying about a perfectly smoked leg of lamb - the way the rosemary and garlic perfume the meat, the beautiful pink center, the smoky crust. It's Mediterranean flavors meeting American BBQ tradition, and the result is spectacular.
This is perfect for Easter dinner, spring celebrations, or any special occasion where you want to serve something impressive. It's also wonderful for dinner parties with food-loving friends who appreciate lamb.
Mediterranean sides are natural companions. Roasted potatoes with lemon and oregano, Greek salad, hummus and warm pita - all work beautifully. Mint sauce or tzatziki on the side provide cool contrast. Keep things relatively simple to let the lamb shine.
The rosemary-garlic combination is classic, but feel free to experiment. Middle Eastern spices like cumin and coriander work beautifully. A Moroccan-style preparation with warm spices is incredible. The lamb can handle bold flavors.
Let the lamb come to room temperature before cooking for even doneness. Use a thermometer and pull at your desired temperature - 145°F for medium. Rest is crucial - at least 20 minutes for the juices to redistribute. Carve against the grain.
Ingredients
Instructions
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1
Make slits all over lamb leg.
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2
Insert garlic slivers into slits.
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3
Mix rosemary, oil, lemon zest, salt, pepper. Try Killer Hogs BBQ Rub for extra flavor. to/4jMW3Mx" target="_blank" rel="noopener noreferrer" class="product-link">Killer Hogs BBQ Rub.
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4
Rub mixture all over lamb.
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5
Refrigerate overnight.
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6
Bring to room temp before smoking.
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7
Smoke at 250°F for 4 hours.
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8
Remove at 145°F for medium. Use an instant-read thermometer for accuracy.
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9
Rest 20 minutes before carving.