Looking for a sensational dish? Try this smoked lamb leg infused with lemon, herbs, and garlic. Perfect for holiday feasts and special occasions! The post Smoked Leg of Lamb appeared first on BBQ & Grilling with Derrick Riches.
Are you ready to try a truly sensational dish? Well, this smoked leg of lamb will undoubtedly do the trick. Infused with zesty lemon, fragrant herbs, and savory garlic, every bite of this succulent will tantalize your taste buds. Whether you’re hosting a holiday feast or a Sunday dinner with loved ones, this dish is sure to impress.
Boneless Leg of Lamb
While bone-in is delicious, there are perks to using a roast without the bone. Boneless leg of lamb is easier to prepare, marinate, and cook. The smoke flavor will penetrate evenly, and boneless lamb roasts are also easier to slice and serve.
Why you should use a marinade instead a rub for this recipe: Lamb benefits greatly from a marinade. The herbs, acid from the lemon, and garlic penetrate the meat and result in a fantastic flavor!
What You’ll Need:
A boneless lamb leg, about 4 or 5 pounds Butcher’s twine for tying the roast Meat thermometer Olive Oil Dijon Mustard: If you don’t like mustard, use a prepared horseradish sauce instead Fresh lemon juice and zest: Always zest your lemons before juicing them. It makes life so much easier! Garlic cloves Fresh rosemary: Substitute with thyme, fresh marjoram, or fresh oregano Fresh Thyme Salt and black pepperPrep the Leg of Lamb
Since the leg of lamb is boneless, it will contain a meatier surface.
Plan seasonings accordingly depending on the size and thickness of the roast. Trim down thick pieces of fat and small pieces of meat from the roast. Don’t over-trim it. You will need a layer of fat to help keep the lamb leg juicy during cooking. Next, use a sharp knife to lightly score the fat by making diagonal cuts in one direction, then the other. This will create a diamond pattern.Tying the Lamb:
Combine the rub mixture and apply some on the inside portion of the lamb roast. Set aside the remaining rub.
Carefully roll the roast back into position and truss it with kitchen twine. The object is to close the roast up, so it stays in a compact, uniform shape as it cooks.
Apply the remaining rub to the outside of the roast. Let sit at room temperature while the pellet grill heats up.
Cooking the Lamb Leg:
Preheat the pellet grill or smoker to 325 degrees F. Use cherry, apple, or oak wood for this recipe. Place the tied leg of lamb into the grill. If you have a temperature probe, push it into the center of the meat and cook to desired doneness, or 15 to 20 minutes of cooking time per pound of meat. Pull lamb off the grill one it reaches an internal temperature of 125 degrees F, for medium-rare, 135 degrees F, for medium, and 145 degrees F, for well done.
Remove the roast, place it onto a clean cutting board, and tent with aluminum foil for 10 minutes. This will allow the temperature to continue rising 5-10 degrees more.
For this recipe, I recommend aiming for a medium pull temperature of 130, with a rising temperature between 135 degrees or more.
Using a sharp knife or kitchen shears remove kitchen twine.
Slice the smoked lamb leg into 1/2? thick slices and serve.
Storing Leftovers and Reheating
Store leftover smoked leg of lamb in an airtight container in the refrigerator for up 4 days. Freeze in vacuum-sealed bags for up to 3 months. Reheat in a skillet on the stove top or in a 300 degree oven, until warmed through.
More Lamb Recipes
Rotisserie Leg of Lamb Garlic Herb Rack of Lamb Rosemary-Dijon Lamb Porterhouse Grilled Lamb Kebabs with Saffron Greek-Style Lamb Marinade Lamb RubRecommended Side Dishes
Twice Baked Potato Casserole Cast-Iron Baby Potatoes Smoked Hasselback Potatoes
Smoked Leg of Lamb
We specifically wrote this smoked boneless leg of lamb recipe for the pellet grill. It's as easy as oven roasted but with a delicious smoky flavor.
Servings 6 People
Calories 355kcal
Equipment
Pellet Grill
Ingredients
1 boneless leg of lamb 4 to 5 poundsKitchen twine
Rub:
2 tablespoon olive oil2 tablespoons Dijon mustardZest and juice of 2 lemons6 cloves garlic minced1 tablespoon chopped fresh rosemary2 teaspoons fresh thyme2 teaspoons kosher salt1/2 teaspoon black pepperInstructions
Since the leg of lamb is boneless, it will have more exposed meat surface. Plan seasonings accordingly depending on the size thickness of the roast.
Trim off any excess fat and small dangling pieces of meat from the roast. Combine rub mixture and apply to all exposed meat surfaces.
Carefully roll roast back into position and secure with kitchen twine. Let sit at room temperature while pellet grill heats up.
Preheat pellet grill to 325 degrees F. Place tied leg of lamb on grill. If you have a temperature probe, push it into the center of the meat and cook to desired doneness. Otherwise plan on 15 to 20 minutes of cooking time per pound of meat.
Pull lamb off the grill at 125 degrees F, for medium rare, 135 degrees F, for medium, and 150 degrees F, for well done. Remove roast from the grill at your desired doneness, Place onto a clean cutting board, and cover with aluminum foil for 10 minutes. This will help the temperature continue to rise 5-10 degrees more. Ideally, it is safe to consume lamb at 145 degrees F., but for this recipe, I recommend aiming for a medium pull temperature of 150, with a rising temperature between 155-160.
Slice roast, and serve with your favorite sauces and sides.
Notes
Pellet Suggestion: Apple, Cherry, Oak
Nutrition
Calories: 355kcal | Carbohydrates: 2g | Protein: 49g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 152mg | Sodium: 980mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 5mg
Try some of our other Pellet Grill Recipes:
New York Strip Steaks Pellet Grilled Old Bay Chicken Wings The Best Pellet Grill Burger Pellet Smoked Beef Tri-Tip Smoked Chuck Roast Pellet Cowboy Steak Holiday Rib Roast on a Pellet Grill Pellet Grill Pork RibsThe post Smoked Leg of Lamb appeared first on BBQ & Grilling with Derrick Riches.
