Smoked leg of lamb is a tender, juicy, and flavorful dinner dish that will impress your guests at your next holiday get-together! All you need to do is season the leg with my delicious homemade rub and Herbes de Province, then let the smoker do all of the work! Make this elegant dinner for your family any night of the week to make them feel spoiled!
Smoked Boneless Leg of Lamb
This smoked leg of lamb is an elegant and surprisingly easy dinner to make for any special occasion! The boneless leg is first seasoned with my Mediterranean-inspired lamb rub, smoked to add flavor, then seared for a crispy crust.
While the lamb is smoking for 3 and a half hours, I recommend making this flavorful homemade mint sauce to garnish! If you want to impress your family with a restaurant-worthy main course, you cannot go wrong with this leg of lamb.
🥘 Smoked Leg Of Lamb Ingredients
With only 2 ingredients, this lamb recipe is as easy as it gets. I highly recommend adding Herbes de Provence for an extra kick of fresh and bold flavor!
- Leg of Lamb - Boneless or Bone-in. Remove the netting to season more generously on all sides. I usually tie the boneless leg of lamb back up before smoking, but it depends on how well the de-boned lamb leg holds its shape. Lamb Rub - Kosher salt, dried parsley, dried rosemary, ground sage, onion powder, dried oregano, dried orange peel, paprika (or smoked paprika), and ground black pepper.Herbes de Provence - optional, but recommended.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Smoked Leg Of Lamb
The leg of lamb has a minimal prep time of 15 minutes for seasoning, then the smoker takes over! To get started, you will need a smoker (Traeger, pellet, wood, charcoal, or an electric smoker), a cutting board, and a chef’s knife.
This recipe will make 10 servings, perfect for a weeknight dinner or any holiday occasion!
- Prep smoker. Preheat your smoker to 225°F (107°C) with either pecan or fruit wood for your pellets or wood chips.Season. Combine the 1 ½ batch lamb rub with 1 tablespoon of Herbes de Provence if desired. Season your 5-pound leg of lamb generously. For bone-in lamb, massage the seasoning into all sides of your leg of lamb. For a boneless leg of lamb, remove the netting and season all sides, then tie up the leg portion if needed to help it hold its shape.Smoke. Place the seasoned leg of lamb directly on your smoker grill grates with the fat side facing upward. Smoke until the lamb reaches 130°F (54°C) then increase your smoker temp to 400°F (205°C).Sear and cover. Finish searing the leg of lamb until it has a nice crispy crust and an internal temperature between 135-140°F (57-60°C). Remove from your smoker and cover loosely with a square of aluminum foil.Allow lamb to rest. Rest the smoked leg of lamb for 20-30 minutes before slicing and serving.
For a well-balanced meal, you can add some of your favorite side dishes! Pair the lamb with my roasted green beans and fondant potatoes, or for more ideas check out my what to pair with lamb article! Enjoy!
💠Angela’s Tips & Recipe Notes
- A bone-in leg of lamb typically weighs between 5-8 pounds, with a boneless leg of lamb weighing approximately 2 pounds less. My boneless leg of lamb that I used today was almost 7 pounds (yum, and yay!).To make your lamb dry rub into a paste or marinade, simply add 2 tablespoons extra virgin olive oil to the seasoning mix to make a paste. Apply liberally and smoke your leg of lamb. Or combine ¼ cup + 2 teaspoons apple cider vinegar with the lamb seasoning blend to make the best lamb marinade.Note that my lamb rub recipe is used to season a 3-4 pound portion of lamb, so I have increased it by half for this recipe. For larger lamb portions, you can double the lamb seasoning.
🥡 Storing & Reheating
Place leftover smoked lamb in an airtight storage container once fully cooled, then store it in the fridge for up to 3-4 days.
Freeze-cooked lamb for up to 3 months. Preferably wrapped in heavy-duty aluminum foil and then placed into a freezer storage bag or airtight freezer container. Thaw in the fridge overnight before reheating.
Reheating Smoked Leg Of Lamb
Allow your refrigerated leftover lamb portion to warm while your oven preheats to 300°F (150°C). Drizzle water or broth over the lamb in a baking dish then cover with aluminum foil. Heat until warm to your satisfaction.
What Lamb Cut Of Meat Is Best Smoked? My favorite is this leg of lamb, either boneless or bone-in. Both are wonderful, cook quickly, and take on the smoky flavor exceptionally well! Do I Have To Use A Spritz Spray While Smoking Lamb? It is not necessary on the tender leg of lamb we are smoking here. What Temperature Should I Smoke Lamb To? The final temperature should be 145°F per USDA (see our page https://bakeitwithlove.com/lamb-cooking-doneness/).
😋 More Delicious Lamb Recipes
- Grilled Lamb Steaks- These lamb steaks are easy to make and perfect for a date night dinner!Roasted Leg Of Lamb- A one-pan dinner with a bone-in leg of lamb and deliciously seasoned potatoes!Roasted Lamb Shanks- Try these roasted lamb shanks for your next special holiday family dinner. Lamb Breast- A juicy and tender lamb dinner with a Mediterranean-style lamb rub!Irish Lamb Stew- Warm your family this winter with my homemade Irish lamb stew packed full of tasty vegetables.Pan-Seared Lamb Chops- Spoil your family with this restaurant-quality lamb chop recipe!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews
Smoked Leg of Lamb
Smoked leg of lamb is a tender, juicy, and flavorful dinner dish that will impress your guests at your next holiday get-together! All you need to do is season the leg with my delicious homemade rub and Herbes de Province, then let the smoker do all of the work! Make this elegant dinner for your family any night of the week to make them feel spoiled!
Author | Angela
Servings: 10 servings Calories: 184kcal Prep 15 minutes Cooking 3 hours 30 minutes Resting Time 20 minutes Total Time 4 hours 5 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 5 lb leg of lamb (bone-in or boneless)▢ 1 ½ batch lamb rub (see recipe or use your favorite brand)▢ 1 tablespoon Herbes de Provence (see recipe or use your favorite brand)
InstructionsPreheat your smoker to 225°F (107°C) with either pecan or a fruit wood for your pellets or wood chips.Combine the lamb run with Herbes de Provence if desired. Season your leg of lamb generously. For bone-in lamb, massage the seasoning into all sides of your leg of lamb. For boneless leg of lamb, remove the netting and season all sides, then tie up the leg portion if needed to help it hold its shape.5 lb leg of lamb, 1 ½ batch lamb rub, 1 tablespoon Herbes de ProvencePlace the seasoned leg of lamb directly on your smoker grill grates with the fat side facing upward. Smoke until the lamb reaches 130°F (54°C) then increase your smoker temp to 400°F (205°C).Finish searing the leg of lamb until it has a nice crispy crust and an internal temperature between 135-140°F (57-60°C). Remove from your smoker and cover loosely with a square of aluminum foil.Rest the smoked leg of lamb for 20-30 minutes before slicing and serving. Equipment You May NeedSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)Cutting BoardChef’s Knife Notes A bone-in leg of lamb typically weighs between 5-8 pounds, with a boneless leg of lamb weighing approximately 2 pounds less. My boneless leg of lamb that I used today was almost 7 pounds (yum, and yay!). To make your lamb dry rub into a paste or marinade, simply add 2 tablespoons extra virgin olive oil to the seasoning mix to make a paste. Apply liberally and smoke your leg of lamb. Or combine ¼ cup + 2 teaspoons apple cider vinegar with the lamb seasoning blend to make the best lamb marinade. Note that my lamb rub recipe is used to season a 3-4 pound portion of lamb, so I have increased it by half for this recipe. For larger lamb portions, you can double the lamb seasoning. Storing: Place leftover smoked lamb in an airtight storage container once fully cooled, then store in the fridge for up to 3-4 days. Freezing: Freeze cooked lamb for up to 3 months. Preferably wrapped in heavy-duty aluminum foil then placed into a freezer storage bag or airtight freezer container. Thaw in the fridge overnight before reheating. Reheating: Allow your refrigerated leftover lamb portion to warm while your oven preheats to 300°F (150°C). Drizzle water or broth over the lamb in a baking dish then cover with aluminum foil. Heat until warmed to your satisfaction.
What lamb cut of meat is best smoked? my favorite is this leg of lamb, either boneless or bone-in. both are wonderful, cook quickly, and take on the smoky flavor exceptionally well.Do I have to use a spritz spray while smoking lamb? - this is recommended on tougher portions of meat. it is not necessary on the tender leg of lamb we are smoking here.What temperature should I smoke lamb to? the final temperature should be 145F per USDA (see our page https://bakeitwithlove.com/lamb-cooking-doneness/ ) NutritionCalories: 184kcal (9%) | Carbohydrates: 0.3g | Protein: 29g (58%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg (30%) | Sodium: 89mg (4%) | Potassium: 416mg (12%) | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 16mg (2%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best smoked leg of lamb, best smoked leg of lamb seasoning, boneless leg of lamb recipes, how to smoke boneless leg of lamb, lamb dry rub, Smoked Leg of Lamb, Smoked leg of lamb bone-in, smoked leg of lamb ingredients, smoked leg of lamb rub, traeger smoked leg of lamb Course Dinner Recipes, Easter, Lamb Dishes, Smoked MeatsCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
My favorite is this leg of lamb, either boneless or bone-in. Both are wonderful, cook quickly, and take on the smoky flavor exceptionally well!
Do I Have To Use A Spritz Spray While Smoking Lamb? It is not necessary on the tender leg of lamb we are smoking here.
What Temperature Should I Smoke Lamb To? The final temperature should be 145°F per USDA (see our page https://bakeitwithlove.com/lamb-cooking-doneness/).
It is not necessary on the tender leg of lamb we are smoking here.
The final temperature should be 145°F per USDA (see our page https://bakeitwithlove.com/lamb-cooking-doneness/).
Love This Recipe?Click On A Star To Rate It!
5 from 3 reviews
Smoked Leg of Lamb
Author | Angela
Servings: 10 servings
Calories: 184kcal
Prep 15 minutes
Cooking 3 hours 30 minutes
Resting Time 20 minutes
Total Time 4 hours 5 minutes
Ingredients US CustomaryMetric1x2x3x▢ 5 lb leg of lamb (bone-in or boneless)▢ 1 ½ batch lamb rub (see recipe or use your favorite brand)▢ 1 tablespoon Herbes de Provence (see recipe or use your favorite brand)
InstructionsPreheat your smoker to 225°F (107°C) with either pecan or a fruit wood for your pellets or wood chips.Combine the lamb run with Herbes de Provence if desired. Season your leg of lamb generously. For bone-in lamb, massage the seasoning into all sides of your leg of lamb. For boneless leg of lamb, remove the netting and season all sides, then tie up the leg portion if needed to help it hold its shape.5 lb leg of lamb, 1 ½ batch lamb rub, 1 tablespoon Herbes de ProvencePlace the seasoned leg of lamb directly on your smoker grill grates with the fat side facing upward. Smoke until the lamb reaches 130°F (54°C) then increase your smoker temp to 400°F (205°C).Finish searing the leg of lamb until it has a nice crispy crust and an internal temperature between 135-140°F (57-60°C). Remove from your smoker and cover loosely with a square of aluminum foil.Rest the smoked leg of lamb for 20-30 minutes before slicing and serving.
Equipment You May NeedSmoker (Traeger, pellet, wood, charcoal, or an electric smoker)Cutting BoardChef’s Knife
Notes A bone-in leg of lamb typically weighs between 5-8 pounds, with a boneless leg of lamb weighing approximately 2 pounds less. My boneless leg of lamb that I used today was almost 7 pounds (yum, and yay!). To make your lamb dry rub into a paste or marinade, simply add 2 tablespoons extra virgin olive oil to the seasoning mix to make a paste. Apply liberally and smoke your leg of lamb. Or combine ¼ cup + 2 teaspoons apple cider vinegar with the lamb seasoning blend to make the best lamb marinade. Note that my lamb rub recipe is used to season a 3-4 pound portion of lamb, so I have increased it by half for this recipe. For larger lamb portions, you can double the lamb seasoning. Storing: Place leftover smoked lamb in an airtight storage container once fully cooled, then store in the fridge for up to 3-4 days. Freezing: Freeze cooked lamb for up to 3 months. Preferably wrapped in heavy-duty aluminum foil then placed into a freezer storage bag or airtight freezer container. Thaw in the fridge overnight before reheating. Reheating: Allow your refrigerated leftover lamb portion to warm while your oven preheats to 300°F (150°C). Drizzle water or broth over the lamb in a baking dish then cover with aluminum foil. Heat until warmed to your satisfaction.
What lamb cut of meat is best smoked? my favorite is this leg of lamb, either boneless or bone-in. both are wonderful, cook quickly, and take on the smoky flavor exceptionally well.Do I have to use a spritz spray while smoking lamb? - this is recommended on tougher portions of meat. it is not necessary on the tender leg of lamb we are smoking here.What temperature should I smoke lamb to? the final temperature should be 145F per USDA (see our page https://bakeitwithlove.com/lamb-cooking-doneness/ )
Nutrition
Calories: 184kcal (9%) | Carbohydrates: 0.3g | Protein: 29g (58%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg (30%) | Sodium: 89mg (4%) | Potassium: 416mg (12%) | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 16mg (2%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Easter, Lamb Dishes, Smoked MeatsCuisine American
US CustomaryMetric
