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Smoked Leg of Lamb Recipe
Saffron Hodgson
3
reviews
A smoked leg of lamb is traditionally a roast, but this smoked version is moist, tasty, and totally worth a try. Serve as a main or part of a taco.
Preparation
10
minutes
minutes
Cook
4
hours
hours
Ready in
4
hours
hours
10
minutes
minutes
Servings
8
Servings
Course
Dinner
Influence
Australian
Difficulty
Seasoned
Method
Smoke
Ingredients
Lamb Herb Rub
1
tablespoon
kosher salt
2
teaspoons
black pepper
1
teaspoon
granulated garlic
(not powder)
1
teaspoon
thyme
1
teaspoon
rosemary
1
teaspoon
brown sugar
1/2
teaspoon
paprika
The Lamb
6
pound
leg of lamb
(boned or bone in)
2
tablespoons
yellow mustard
Equipment
smoker
2 chunks fruitwood
(apple and/or cherry)
Directions
Lamb Herb Rub
In a small bowl combine the salt, pepper, garlic, thyme, rosemary, sugar, and paprika. Stir until well combined.
The Lamb
Preheat a smoker to 250 degrees F (121 degrees C). Add two pieces of fruitwood.
Check the lamb, remove any large pieces of fat or silver skin to expose the meat to apply the rub.
Rub a thin layer of mustard over the lamb. Sprinkle the lamb herb rub evenly over the whole piece of meat.
Place the lamb in the preheated smoker. Smoke for 4 hours or until the internal temperature is 150 degrees F (65 degrees C).
Rest the lamb for 10 minutes then slice and serve.