Name: Smoked Lamb with Chimichurri
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 1/2 cup canola oil; 1/4 cup lemon juice; 1/2 cup chopped fresh parsley; 1/2 cup chopped fresh cilantro; 2 tablespoon chopped fresh oregano; 2 tablespoons minced garlic; 1/2 tablespoon chopped jalapeno peppers; 1/2 tablespoon chili flakes; 1 tablespoon salt; 1/2 cup olive oil; 1/4 cup lemon juice; 3 tablespoons chopped fresh rosemary; 2 tablespoons minced garlic; 4 pounds leg of lamb (bone-in or boneless); 1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub

A flavorful leg of lamb is marinated in fresh herbs and then smoked over wood chips. Once cooked, the lamb is topped with chimichurri sauce, a blend of fresh herbs, garlic, spices, and olive oil. The whole dish has a rich, savory, and aromatic flavor while maintaining a lot of moisture.

Originating from Argentina, chimichurri sauce is a mixture of fresh herbs, garlic, spices, and oil. Depending on the ingredients used, it can be green or red in color. This recipe uses a lot of fresh green herbs, like parsley and oregano, giving it a distinctive color and herbal flavor.

This recipe can use either bone-in or boneless leg of lamb. If you are using a boneless leg of lamb, roll it into a log and secure it with twine, so that it smokes evenly. If you are using a bone-in leg of lamb, you may need to add additional smoking time to reach the correct finished cooking temperature.

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A butterflied leg of lamb, on a wooden cutting board, is covered with fresh herbs and red rub.

Marinate the lamb in fresh herbs, garlic, lemon juice, and seasoning rub before smoking to infuse it with flavor.

A charred, smoked roll of lamb sits on a grill grate.

Smoke the lamb until it reaches your desired internal temperature, then move it to the hot side of the grill to get beautiful char marks.

A raw leg of lamb is being pierced with a knife to create tiny slits over the surface.

Making tiny slits in the lamb will allow the marinade to penetrate the lamb for better flavor.

A small yellow bowl, sitting next to a halved lemon and a piece of raw lamb, holds oil, rosemary, and garlic.

The marinade, made from rosemary, garlic, and oil, is used an addition with a fresh chimichurri sauce for a delicious flavor.

A smoked leg of lamb, drizzled with green chimichurri sauce, sits sliced on a wooden cutting board.

Once the lamb is fully cooked, let it rest, then thinly slice it and top with fresh chimichurri sauce.

Smoked Lamb with Chimichurri Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

A flavorful leg of lamb is marinated in fresh herbs, slowly smoked over wood chips, then topped with a fresh chimichurri sauce.

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Preparation 30

Cook 2

Ready in 2 30

Servings

CourseMain Dish

InfluenceSouth American

DifficultySeasoned

MethodSmoke

Similar RecipesSauce

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Ingredients

Chimichurri Sauce

1/2 cup canola oil
1/4 cup lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 tablespoon chopped fresh oregano
2 tablespoons minced garlic
1/2 tablespoon chopped jalapeno peppers
1/2 tablespoon chili flakes
1 tablespoon salt

Smoked Lamb

1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
4 pounds leg of lamb bone-in or boneless
1 tablespoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub

Equipment

smoker
wood chips apple preferred

Directions

Preheat the smoker to 275 degrees F (135 degrees C) for indirect smoking.

Chimichurri Sauce

In a medium bowl, combine the oil, lemon juice, parsley, cilantro, oregano, garlic, jalapeno peppers, chili flakes, and salt to make the chimichurri sauce. Set aside.

Smoked Lamb

Combine the olive oil, lemon juice, rosemary, and garlic in a bowl. Rub the lamb completely with the mixture to ensure that all the nooks and crannies are covered.
Use a sharp knife to make deep cuts, about 2 inches (5cm) apart, all over the lamb. Sprinkle all over with a medium coat of all-purpose rub.
If using a boneless leg of lamb, tie the lamb leg in to a log roll.
Smoke the lamb until the internal temperature is 110 degrees F (43 degrees C), 45 to 90 minutes depending on lamb size and your pit configuration. Once you reach the correct temperature, move the lamb over to direct heat and roast until the fat is rendered and the skin starts to brown and char.
Allow to rest for 10 minutes then cut into slices against the grain. Drizzle with the Chimichurri sauce and serve with additional sauce on the side.

Nutritional Information

Calories: 449kcalCarbohydrates: 5gProtein: 30gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 91mgSodium: 974mgPotassium: 516mgFiber: 1gSugar: 1gVitamin A: 635IUVitamin C: 14mgCalcium: 66mgIron: 4mg