Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build the marinade and get it in the fridge
Here's the deal with lamb: the marinade is what tames the gaminess, so don't skip it. Mince 6 cloves of garlic, chop 2 tablespoons each of fresh mint, rosemary, and thyme, and zest and juice both lemons. Combine all of that in a zip-top bag with 1/4 cup olive oil, 1/4 cup white wine, 1 tablespoon kosher salt, and 2 teaspoons black pepper. If your boneless leg came untied, tie it roast-style with butcher twine so it cooks evenly, then drop it in the bag. Massage it so every side gets coated, and let it sit in the fridge 8 to 24 hours. Overnight is best. Don't rush this part.
- 2
Fire up the smoker to 225
Preheat your smoker to a steady 225 degrees F. Pecan is my wood of choice here. It gives lamb a rich, rounded smoke without steamrolling that fresh herb flavor you just built. Cherry or apple work too if that's what you've got. Stay away from mesquite on lamb, it's too aggressive and will bury the meat.
- 3
Smoke it low and slow
Pull the lamb from the marinade and set it straight on the grates. Close the lid and let it ride for about 3 to 4 hours. You're cooking to temperature, not the clock, so figure roughly 30 minutes per pound but trust your thermometer over any timer. Pull it off the smoke when the internal temp hits 130 degrees F for medium. I don't take lamb past medium. Go higher and it dries out and loses everything that makes it worth smoking.
- 4
Crank the heat and sear
Bump the grill up to 400 degrees F and keep the lamb on until it reaches 135 to 140 degrees F internal. That blast of heat firms up the exterior and gives you a golden, crisp crust over that smoke ring. This is the difference between good lamb and great lamb.
- 5
Rest, then slice
Move the lamb to a platter and let it rest 15 to 20 minutes, uncovered. This is not optional. Rest lets the juices settle back into the meat instead of running out onto your cutting board. Snip off the twine, slice against the grain, and serve.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Smoked Leg of Lamb with Lemon-Mint Marinade
Created by: SmokeRingSteve
Ingredients
- 6 lb boneless leg of lamb
- 1/4 cup olive oil
- 1/4 cup white wine
- 6 garlic
- 2 tbsp fresh mint
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 lemon
Instructions
- Build the marinade and get it in the fridgeHere's the deal with lamb: the marinade is what tames the gaminess, so don't skip it. Mince 6 cloves of garlic, chop 2 tablespoons each of fresh mint, rosemary, and thyme, and zest and juice both lemons. Combine all of that in a zip-top bag with 1/4 cup olive oil, 1/4 cup white wine, 1 tablespoon kosher salt, and 2 teaspoons black pepper. If your boneless leg came untied, tie it roast-style with butcher twine so it cooks evenly, then drop it in the bag. Massage it so every side gets coated, and let it sit in the fridge 8 to 24 hours. Overnight is best. Don't rush this part.
- Fire up the smoker to 225Preheat your smoker to a steady 225 degrees F. Pecan is my wood of choice here. It gives lamb a rich, rounded smoke without steamrolling that fresh herb flavor you just built. Cherry or apple work too if that's what you've got. Stay away from mesquite on lamb, it's too aggressive and will bury the meat.
- Smoke it low and slowPull the lamb from the marinade and set it straight on the grates. Close the lid and let it ride for about 3 to 4 hours. You're cooking to temperature, not the clock, so figure roughly 30 minutes per pound but trust your thermometer over any timer. Pull it off the smoke when the internal temp hits 130 degrees F for medium. I don't take lamb past medium. Go higher and it dries out and loses everything that makes it worth smoking.
- Crank the heat and searBump the grill up to 400 degrees F and keep the lamb on until it reaches 135 to 140 degrees F internal. That blast of heat firms up the exterior and gives you a golden, crisp crust over that smoke ring. This is the difference between good lamb and great lamb.
- Rest, then sliceMove the lamb to a platter and let it rest 15 to 20 minutes, uncovered. This is not optional. Rest lets the juices settle back into the meat instead of running out onto your cutting board. Snip off the twine, slice against the grain, and serve.