Pellet Grill Leg of Lamb

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

5 from 55 votes

Perfect smoked leg of lamb that's tender and juicy with incredible smoky flavor! This pellet grill recipe is ideal for Easter dinner or any special occasion.

Prep Time10

Cook Time2 30

Total Time2 40

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 265kcal

Author: Jeri Walker

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

PREP: Preheat pellet grill to 225°F. Remove lamb from packaging and netting. Pat completely dry with paper towels.
SEASON: Mix kosher salt, whole black peppercorns, rosemary, garlic, and thyme in a small bowl. Brush the outside of the lamb with olive oil, then coat evenly with seasoning mixture. Use your hands to push the seasoning into the meat.
SMOKE: Place the lamb fat side up on grill grates. Smoke for 2-3 hours until the desired internal temperature is reached:125°F for medium-rare,130°F for medium, and 145°F for medium-well (USDA recommended).
*See the lamb temperature guidelines in the notes below.
SEAR (Optional): For a crispy crust, pull lamb 5 degrees below your target temperature to account for carryover cooking. Increase the grill temperature to 450°F. Watch carefully and sear for 1-2 minutes per side until browned and internal temperature reaches: 125°F for medium-rare, 130°F for medium, 145°F for medium-well (USDA recommended).
REST: Remove from the grill and let rest under loose foil for 10-15 minutes.
SERVE: Slice against the grain and serve immediately. Enjoy!

Notes

Let lamb come to room temperature before smoking.
Don't trim the top fat layer.
Use a reliable meat probe thermometer.
Always slice against the grain.
Save any juices to serve with the meat.
For extra crust, reverse sear at high heat for 1-2 minutes per side.
Leftovers keep up to 4 days refrigerated.

*Lamb Temperature Guidelines For Leg of Lamb

Rare (bright red center) - 120-129°F
Medium Rare (bright red center, pink edges) - 130-134°F
Medium (pink center) - 135-144°F
Medium Well (slightly pink center) - 145-154°F
Well Done (very little pink) - 155-164°F and above

*The USDA recommends cooking lamb to a minimum internal temperature of 145°F (63°C), which is medium-well, to ensure food safety.

Nutrition