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    Home » Recipes » Main Dishes

    Easy Smoked Leg of Lamb Recipe on Pellet Grill (Boneless)

    Published: Apr 2, 2023 by Jeri Walker · This post may contain affiliate links · Leave a Comment

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    Sliced smoked leg of lamb, and a slice on a plate with salad.
    Sliced smoked leg of lamb, and a slice on a plate with salad.

    If you want a dish that will leave a lasting impression, this Smoked Leg of Lamb recipe on a pellet grill is perfect! With its mouth-watering smoky flavor and tender, juicy meat, this dish will be the centerpiece of any special occasion or family dinner. But don't let its impressive appearance fool you - this recipe is surprisingly easy to prepare!

    Smoked boneless leg of lamb sliced and placed on a baking sheet with sprigs of fresh rosemary beside it. this …

    Are you looking for a delicious and impressive dish to serve at your next family dinner? Smoked leg of lamb is a recipe perfect for holiday meals or special occasions when you're looking to impress your guests. It makes a great main dish for Easter dinner!

    Combining the smoke, spices, and lamb creates a medley of flavors you can't replicate.

    It's also an excellent alternative to traditional beef or pork, and a great option for those who are looking for something a bit different.

    Lamb is known to have a gamey flavor, but with the right cooking process, it can be transformed into one of the most delicious foods you will ever taste.

    So whether you're cooking for a special occasion or just looking to try something new, this recipe is a great option that's easy to prepare and delivers on flavor.

    For another impressive main dish for your dinner table, try my Smoked Turkey, Smoked Prime Rib Roast, Double Smoked Ham, and Smoked Whole Chicken.

    And for more great lamb recipes, try my Smoked Lamb Chops marinated in lemon juice and olive oil - it has absolutely no gamey taste!

    Or try my Traditional Shepherd's Pie - or my Guinness Stew using this leftover boneless leg of lamb recipe for a quick and easy dinner!

    Jump to:
    • ❤️ Why You Will Love This Recipe
    • 🐑 Ingredient Notes and Substitutions
    • ♨️ How To Smoke A Leg of Lamb
    • 💭 Expert Tips
    • 🥗 Side Dishes for Smoked Leg of Lamb
    • ❓ Recipe FAQs
    • 👪 More Smoked Meat Dishes You'll Love
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You Will Love This Recipe

    • Bold flavor: The smoky flavor of the lamb is a standout feature of this recipe, and it provides a delicious, complex flavor that's hard to replicate.
    • Tender and juicy meat: The lamb in this recipe is cooked to perfection, resulting in tender, flavorful, juicy meat with a crispy exterior.
    • Easy preparation: Pellet grills are user-friendly and require minimal maintenance, making it easy to smoke a boneless leg of lamb without much effort.
    • Unique and impressive: Smoked leg of lamb is not a typical dish, so your guests will be impressed!
    • Crowd-pleaser: Lamb is a popular meat option that most people enjoy, making it an excellent choice for feeding a large group!

    🐑 Ingredient Notes and Substitutions

    The ingredients for leg of lamb measured and placed on a wooden table.
    • Leg of lamb. I used a 4.5-pound boneless lamb leg that I got for a pretty reasonable price at Costco. There are several cuts of lamb you can choose from - lamb shanks are a popular choice, but for this recipe, I recommend a boneless leg of lamb roast, a high-quality cut that is perfect for slow cooking on a pellet smoker.
    • Homemade rub: This is a simple rub that consists of dried rosemary, ground thyme, garlic powder, kosher salt, and black peppercorns. You could also use fresh rosemary, fresh thyme, and garlic cloves. Also, feel free to use your favorite rub if you like.

    See the printable recipe card for quantities and a complete list of ingredients.

    ♨️ How To Smoke A Leg of Lamb

    First, preheat your smoker to 225 degrees Fahrenheit. Ensure your hopper has an adequate amount of your favorite wood pellets.

    Before cooking the lamb, it is essential to prepare it properly. Remove the lamb from the packaging. If there is a net on your lamb, remove it. This will help the lamb cook evenly.

    Next, place it on a large cutting board and pat it dry with paper towels.

    A leg of lamb with the netting still on, placed on a baking sheet.
    The leg of lamb is being patted dry with a paper towel.

    If there is a layer of fat on top of the lamb, I recommend not trimming it, as the fat will add extra flavor and moisture to the lamb. Any fat underneath can be trimmed off carefully with a sharp knife.

    In a small bowl, mix the rosemary, thyme, garlic powder, kosher salt, and black peppercorns together.

    The ingredients for the dry rub placed in a small glass bowl.
    The ingredients for the dry rub mixed together in a small glass bowl.

    Brush 2 tablespoons of olive oil over the lamb and get it into all the crevices.

    Sprinkle the dry rub over the entire lamb, getting the sides as well. Use your hands to push it down into the lamb.

    A red basting brush is brushing olive oil on the outside of the ham.
    The leg of lamb on a baking sheet, covered with dry rub.

    Place the lamb directly on the grill grate of your pellet grill, fat side up, and close the lid.

    The prepared leg of lamb on the grill grates of a pellet smoker.

    Smoke the boneless lamb roast for 2-3 hours, or until you reach the desired internal temperature of the lamb - 125 degrees Fahrenheit (medium-rare), 130 degrees Fahrenheit (medium), or 145 degrees (medium well). Check the temperature with a reliable meat thermometer.

    See the lamb temperature guidelines below.

    🌡️ Lamb Temperature Guidelines For Leg of Lamb

    Doneness LevelInternal Temperature
    Rare115-120°F
    Medium Rare125°F
    Medium130°F
    Medium Well145°F
    Well Done150°F

    *I think it's important to note that the USDA recommends cooking lamb to a minimum internal temperature of 145°F (63°C), which is medium-well, to ensure food safety. However, personal preferences for doneness may vary. I don't recommend going past 145 degrees F as the lamb may start to dry out. However, for ground lamb, always cook to an internal temperature of 160 degrees F.

    The smoked leg of lamb on a pellet grill when it is done cooking.

    Once the lamb has reached your desired temperature, carefully remove it from the smoker and let it rest for 10-15 minutes before carving. I like covering it loosely with heavy-duty aluminum foil to keep it warm.

    Tip: For an extra layer of flavor, you could also do the reverse sear method. Heat the smoker to high heat, and quickly sear the lamb on all sides for 1-2 minutes until it has a nice crust.

    The smoked leg of lamb removed from the pellet grill and placed on a baking sheet to rest.

    Slice the smoked leg of lamb against the grain, and serve with your favorite sides, such as Crispy Oven-Roasted Potatoes or Twice-Baked Mashed Potatoes.

    Enjoy!

    The smoked boneless leg of lamb on a baking sheet with a sprig of rosemary on top, and corn on the cob in the background.

    💭 Expert Tips

    • Trim excess fat: While some fat on top is necessary for flavor and moisture, excess fat underneath can be trimmed off.
    • Season well: Lamb has a distinct flavor that pairs well with various herbs and spices. Be generous when sprinkling on the seasoning.
    • Use fresh herbs: For optimal flavor, use fresh herbs if they are available to you.
    • Let it come to room temperature: Before smoking, take the lamb out of the refrigerator and let it come to room temperature for at least an hour. This will help it cook more evenly and prevent it from drying out.
    • Monitor the temperature: Use a digital meat thermometer to keep track of the internal temperature of the lamb, which should be around 125°F for medium-rare, 130°F for medium, and 145°F for medium-well. Be sure to place the thermometer in the thickest part of the meat. I recently purchased a ThermoPen ONE by ThermoWorks and LOVE it!
    • Let it rest: After removing the lamb from the smoker, let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute and produce a more tender, flavorful meat.
    • Serve with a sauce: A tangy mint sauce or chimichurri sauce are great accompaniments to the smoked leg of lamb, but you can also try a spicy harissa.

    🥗 Side Dishes for Smoked Leg of Lamb

    Some of my favorite side dishes to serve with smoked leg of lamb are grilled vegetables like Smoked Corn on the Cob or Smoked Corn on the Cob in Foil, as well as Smoked Baked Potatoes.

    It also goes nicely with Homemade Coleslaw, Strawberry Spinach Salad With Lemon Poppyseed Dressing, Cucumber Salad, Watermelon Basil Salad, or a simple green salad.

    Or serve it with a side of Brussel Sprouts (Air Fryer), Bacon-Wrapped Asparagus Air Fryer, Easy Roasted Air Fryer Carrots, Crispy Oven-Roasted Potatoes, or Air Fryer Sweet Potato Fries.

    A slice of smoked leg of lamb on a white plate with a green salad and smoked corn on the cob.

    ❓ Recipe FAQs

    What temperature should I smoke my leg of lamb at?

    The ideal smoking temperature for a leg of lamb is between 225°F and 250°F. This will allow the lamb to cook slowly and absorb the smoke flavor.

    What wood pellets should I use for smoking a leg of lamb?

    Strong-flavored wood pellets like hickory or mesquite add great flavor to the lamb. But you can also use milder woods like apple, cherry, or pecan. Ultimately, use your favorite kind!

    How should I carve the leg of lamb after smoking?

    Carve the leg of lamb against the grain into thin slices. This will help ensure the meat is tender.

    How long does it take to smoke a leg of lamb on a smoker?

    It typically takes about 2-3 hours to smoke a whole leg of lamb on a pellet smoker, depending on the size of the lamb and the desired level of doneness. It's essential to monitor the internal temperature of the lamb using a meat thermometer and ensure that it reaches 125°F for medium-rare, 130 for medium, or 145°F for medium-well. Keep in mind that the cooking time may vary depending on which type of pellet grill you have, the outside temperature, the size of your leg of lamb, and whether it is a bone-in leg of lamb or a boneless leg of lamb.

    How do you store leftover smoked leg of lamb?

    To store leftover smoked leg of lamb, let it cool to room temperature first. Then, wrap it tightly in plastic wrap, or store it in an airtight container in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for 2-3 months. When reheating, heat it in the oven or microwave until it's heated through, being careful not to overcook it to avoid drying it out.

    Smoked leg of lamb on a baking sheet, garnished with fresh rosemary, and thinly sliced.

    👪 More Smoked Meat Dishes You'll Love

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      The Ultimate Smoked Beer Can Chicken Recipe (Pellet Smoker)
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    If you like this post on Smoked Leg of Lamb, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!

    📋 Recipe

    Smoked boneless leg of lamb sliced and placed on a baking sheet with sprigs of fresh rosemary beside it.

    Smoked Leg of Lamb Recipe

    If you want a dish that will leave a lasting impression, this Smoked Leg of Lamb recipe on a pellet grill is perfect! With its mouth-watering smoky flavor and tender, juicy meat, this dish will be the centerpiece of any special occasion or family dinner. But don't let its impressive appearance fool you - this recipe is surprisingly easy to prepare!
    5 from 52 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 40 minutes
    Servings: 8 servings
    Calories: 265kcal
    Author: Jeri Walker
    Prevent your screen from going dark

    Equipment

    • Pellet smoker
    • Wood pellets
    • Digital meat thermometer

    Ingredients

    • 1 3-5 pound leg of lamb boneless
    • 2 tablespoons olive oil
    • 2 tablespoons kosher salt
    • 1 tablespoon whole black peppercorns cracked
    • 1½ teaspoons dried rosemary, crushed or 2 tablespoons fresh rosemary
    • 1½ teaspoons garlic powder or 6 minced garlic cloves
    • 1 teaspoon ground thyme or 2 tablespoons fresh thyme

    Instructions

    • Preheat your smoker to 225 degrees F.
    • Remove the lamb from the packaging. If there is a net on your lamb, remove it. This will help the lamb cook evenly. Pat dry with paper towels.
    • Whisk together the rosemary, thyme, garlic powder, kosher salt, and black peppercorns in a small bowl.
    • Brush olive oil all over the lamb, making sure to get it into all the crevices. Use your hands to push it down into the lamb.
    • Place the lamb directly on the grill grate, fat side up, and close the lid.
    • Smoke the boneless lamb roast for 2-3 hours, or until you reach the desired internal temperature of the lamb - 125 degrees Fahrenheit (medium-rare), 130 degrees Fahrenheit (medium), or 145 degrees (medium well). Check the temperature with a reliable meat thermometer.
      *See the lamb temperature guidelines below in the Notes.
    • Once the lamb has reached your desired internal temperature, carefully remove it from the smoker and let it rest for 10-15 minutes before carving. You can cover it loosely with heavy-duty aluminum foil to keep it warm.
      Tip: For an extra layer of flavor, you could also do the reverse sear method. Heat the smoker to high heat, and quickly sear the lamb on all sides for 1-2 minutes until it has a nice crust.
    • Slice the smoked leg of lamb against the grain, and serve with your favorite side dishes.
    • Enjoy!

    Notes

    Nutritional information is approximate and is meant as a guideline only.
    Expert Tips:
    • Trim excess fat: While some fat on top is necessary for flavor and moisture, excess fat underneath can be trimmed off.
    • Season well: Lamb has a distinct flavor that pairs well with various herbs and spices. Be generous when sprinkling on the seasoning.
    • Use fresh herbs: For optimal flavor, use fresh herbs if they are available to you.
    • Let it come to room temperature: Before smoking, take the lamb out of the refrigerator and let it come to room temperature for at least an hour. This will help it cook more evenly and prevent it from drying out.
    • Monitor the temperature: Use a digital meat thermometer to keep track of the internal temperature of the lamb, which should be around 125°F for medium-rare, 130°F for medium, and 145°F for medium-well. Be sure to place the thermometer in the thickest part of the meat. I recently purchased a ThermoPen ONE by ThermoWorks and LOVE it!
    • Let it rest: After removing the lamb from the smoker, let it rest for at least 10 minutes before slicing. This will allow the juices to redistribute and produce a more tender, flavorful meat.
    • Serve with a sauce: A tangy mint sauce or chimichurri sauce are great accompaniments to the smoked leg of lamb, but you can also try a spicy harissa.
     
    *Lamb Temperature Guidelines For Leg of Lamb
    Doneness Level Internal Temperature
    Rare 115-120°F
    Medium Rare 125°F
    Medium 130°F
    Medium Well 145°F
    Well Done 150°F
    *I think it's important to note that the USDA recommends cooking lamb to a minimum internal temperature of 145°F (63°C), which is medium-well, to ensure food safety. However, personal preferences for doneness may vary. I don't recommend going past 145 degrees F as the lamb may start to dry out. However, for ground lamb, always cook to an internal temperature of 160 degrees F.

    Nutrition

    Calories: 265kcal | Carbohydrates: 1g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 114mg | Sodium: 1856mg | Potassium: 541mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 4mg
    L❤️VE this recipe? PIN it for later! 😊Mention @windingcreek_ranch or tag #windingcreek_ranch on IG!

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    Hi, I'm Jeri!

    I'm a passionate home cook who loves creating easy and delicious recipes for busy families! My goal is to help you make tasty meals quickly so you can spend more time on what matters most-- family!

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