Smoking a leg of lamb is a great way to cook it, and this smoked leg of lamb recipe will show you how to make sure your special meal comes out perfect.
Smoked leg of lamb is very popular for Easter, but this criminally underrated protein can be amazing ANY time.
We’re going to reverse sear and smoke a boneless leg of lamb for perfect edge-to-edge doneness and a deliciously browned, crusty exterior with TONS of flavor.
The lamb is marinated in a bold garlic, lemon, and herb marinade that adds incredible flavor and helps keep the meat juicy during the cook.
If you’re familiar with my smoked prime rib recipe, this process might look familiar because the technique is almost identical. In fact, any time you might cook a prime rib, try giving smoked leg of lamb a go and tell me it isn’t every bit as good.
How to Make Smoked Leg of Lamb
Check out the step-by-step video below!
In testing and developing this recipe, I’ve become convinced that marinating a leg of lamb for a couple days is the best way to impart flavor.
To achieve the perfect internal temp, as well as a beautifully browned crust (brown food tastes good), we’ll utilize the reverse sear method; lightly smoking around 225 °F to 250 °F and then cranking the heat and searing indirectly for about 15 minutes.
In my opinion, as well as most of the culinary community, lamb really shouldn’t be cooked any higher than medium unless it’s braised.
Why This Marinade Works So Well With Lamb
Lamb has a rich, slightly gamey flavor that really benefits from bright, bold ingredients. This marinade leans into classic lamb pairings like garlic, lemon, and herbs to balance that richness and bring everything together.
The lemon and red wine vinegar add brightness and help tenderize the meat, while rosemary, oregano, and thyme give the lamb that unmistakable Mediterranean flavor. Olive oil carries all those flavors into the meat, and the result is a leg of lamb that’s deeply seasoned without overpowering the natural flavor of the lamb.
I use this same garlic herb lamb marinade anytime I cook lamb, and it works especially well when the meat is smoked low and slow before finishing with a hot sear.
How To Cook This on a Weber Kettle
For this cook we’ll use the snake method to maintain steady low-and-slow temperatures.
Build a 2×1 charcoal snake around the edge of your kettle (two briquettes on the bottom and one on top). Light about 20 briquettes in a chimney, and once they’re partially ashed over place them at the head of the snake so the lit coals slowly ignite the unlit ones.
When the grill reaches about 225°F, place the marinated leg of lamb on the indirect side opposite the lit coals. Add a few chunks of smoking wood near the head of the snake and adjust the vents to keep the grill running between 225–250°F.
Smoke the lamb until the internal temperature reaches about 130–135°F for medium, which usually takes around 3 hours.
Next we’ll finish the lamb with a hot sear to build a flavorful crust. Light a full chimney of charcoal and add it to the grill to bring the temperature up to around 450–500°F.
Place the lamb back on the grill on the indirect side and cook for about 15 minutes to develop a beautiful crust.
Remove the lamb from the grill and let it rest for 10–15 minutes before slicing
FAQ
Bone-In or Boneless Leg of Lamb?
You can smoke either cut, but I prefer boneless leg of lamb because it cooks more evenly and is much easier to slice. A bone-in leg will work just fine, but it may take a little longer to cook
What Wood Is Best for Smoking Lamb?
Lamb can handle a good amount of smoke, but I prefer a medium level of smoke. A mix of hickory and a fruit wood like apple or cherry works really well.
What Temperature Should Lamb Be Cooked To?
Lamb is best served medium-rare to medium. For this recipe, pull the lamb from the smoker at about 130–135°F, which will finish around medium after resting.
Resting And Slicing The Lamb
After removing the lamb from the grill, let it rest for about 10–15 minutes before slicing. Resting allows the juices to redistribute throughout the meat so the lamb stays tender and juicy.
Slice the lamb against the grain for the most tender bites.
The marinade uses lemon, garlic, olive oil, rosemary, oregano, thyme, and spices to bring bold flavor to the lamb. You can find the full marinade by clicking the link above.
Instructions
Marinate the leg of lamb in the refrigerator using the lamb marinade for at least 4 hours, or up to 2 days for best flavor.
Preheat your smoker or grill to 250°F for indirect cooking.
Place the marinated lamb on the indirect side and insert a temperature probe into the thickest part of the meat. Add smoking wood if desired.
Cook at 225–250°F until the internal temperature reaches about 130°F for medium, about 3 hours.
Remove the lamb and let it rest while you increase the cooker temperature to 450–500°F.
Return the lamb to the cooker over indirect heat and cook for about 15 minutes to develop a browned crust.
Remove the lamb and let it rest for 10–15 minutes before slicing.
Notes
This recipe uses the pre-tied boneless legs of lamb. You can either leave it in the netting when you marinate, but I suggest that you remove the netting to marinate the inside and outside. If you remove the netting, you might need to use butcher’s twine to tie it back in shape. In this recipe example, I removed the netting but did not use butcher’s twine after. It held together just fine.
You can use whatever flavor profile you like, but I’m telling you, my lamb marinade is absolutely phenomenal. The flavor is out of this world. I can’t recommend it enough. Marinating for a few hours is good, a day is better, 2 days is best. All the photos in this recipe were taken after 2 days in the marinade
I like a medium amount of smoke for this cook. I used a couple small chunks of hickory and a large chunk of apple. The intensity and flavor were both pretty much perfect
Saving this recipe for later!
Perfect cook and great flavors!
I love lamb and this is a great recipe! The marinade is fantastic with lots of flavor!
This was absolutely amazing! My boys loved it!
Nothing beats a good smoked meat and this recipe comes out perfect every time! It’s a great option for Easter dinner! Thank you for sharing!
Wow this looks amazing! Perfectly cooked too. I’m saving this for Easter for sure.