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!
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!
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❤️ 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
- 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.
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.
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.
Place the lamb directly on the grill grate of your pellet grill, 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.
🌡️ 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.
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.
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!
💭 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.
❓ Recipe FAQs
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.
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!
Carve the leg of lamb against the grain into thin slices. This will help ensure the meat is tender.
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.
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.
👪 More Smoked Meat Dishes You'll Love
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📋 Recipe
Smoked Leg of Lamb Recipe
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
- 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.
| Doneness Level | Internal Temperature |
|---|---|
| Rare | 115-120°F |
| Medium Rare | 125°F |
| Medium | 130°F |
| Medium Well | 145°F |
| Well Done | 150°F |
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