Smoked Boneless Leg of Lamb

Last Updated on June 21, 2024 by What’s Smoking

Smoked boneless leg of lamb is typically something we indulge in around Easter or Holy Week. This smoked leg of lamb recipe has minimal ingredients, is easy to prepare and has you ready to eat in only a matter of hours. The combination of the rosemary, thyme and smoke flavor has made this smoke lamb a household favorite. Lamb is easily one of those dished that after I make it, I leave myself questioning why I don’t make it more often.

Preparing For Smoked Boneless Leg of Lamb

I have always sweated doing lamb because it can dry out, if not done correctly. Even back in the days of doing it a slow cooker, packed with liquid, I was worried it would somehow get dried out. That may have been a little paranoia on my part because I never have had issues with lamb drying out regardless of how I cooked it.

Before I got my Weber Smoker Mountain rolling, pellet grill or smoker of choice, I started prepping the lamb. Once you have it removed from the package, pat it dry and leave yourself with some decent working space because that lamb will open up larger than it is packaged. When looking at recipes and seasoning for lamb, you will find some common ingredients, mostly thyme and rosemary. I had to make 3 stops before I was finally able to find some fresh bundles of both as its a popular ingredient around the Easter holidays.

I did this on my WSM but if you are smoking lamb on pellet grill or some other style of smoker, this recipe should translate.

Smoked Lamb Leg

Once I had the smoker up to temperature I pulled the lamb from the refrigerator and got it on the smoker. I usually place lamb directly on the grate but you can also put it in a foil tray as well. You will want to baste the lamb about every 45 minutes. For the baste you can use 1 cup of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of minced garlic, 1 teaspoon of thyme and 1 teaspoon of rosemary.

What I also did, was about half way through was took the extra sprig or two of rosemary and placed it on top of the lamb, while still in the smoker. I continued to baste the lamb over the rosemary.

Just looking at this makes my mouth water. This does not take long because you are not looking to push the smoked lamb to a high internal temperature. So you are asking how long to smoke boneless leg of lamb? I had this on for about 2 hours and 30 minutes. Lamb is best served done at medium, going past that you risk drying it out. The goal is to take this to about an internal temperature reaches 140° degrees and then pull. Once you get to an IT of 140° mark you will let it sit for about 15 minutes and let it rest, while your temperature continues to rise until about 145 degrees.

Smoked Lamb Leg Wrap Up

After that rest period of 15 minutes feel free to slice the smoked boneless leg of lamb. I was slicing these at about 1/2″ thick. You will not be disappointed in how this turned out.

What to serve with smoked leg of lamb recipe could be rosemary roasted potatoes, melted onions or some honey roasted carrots. All pair very well with smoked lamb.

If you are smoking or grilling and looking for some other smoked lamb recipes ideas and or more, check some of these suggestions out:

• Lamb Loin Chops
• Smoked Rack Of Lamb
• Smoked Pulled Lamb Leg
• Smoked Boneless Turkey Breast
• Leftover Lamb Shepherds Pie
• Rotisserie Lamb Shawarma
• Christmas Smoked Pork Loin Roast

Thanks for being here and checking out this Smoked Boneless Leg of Lamb recipe. I hope you enjoy it! We always appreciate comments, 5 star reviews and social media shares. Keep that smoke rolling!

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