Go Back
+ servings
Smoked leg of lamb on a wooden cutting board with three slices laying in front of the roast.
Print Recipe
4.78 from 9 votes

Smoked Leg of Lamb

Smoked Leg of Lamb is an amazing way to enjoy the taste of lamb. This recipe marinates the lamb for up to 24 hours in a lemon mint marinade, giving it a fresh, herbaceous flavor. 
Prep Time15 minutes
Cook Time4 hours
Marinade Time8 hours
Total Time12 hours 15 minutes
Course: Main Dish
Cuisine: American
Keyword: Smoked Leg of Lamb
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)


  • 1 5-7 pound boneless leg of lamb tied

Lemon Mint Marinade

  • ¼ cup olive oil
  • ¼ cup white wine
  • 6 cloves garlic
  • 2 Tablespoons fresh mint chopped
  • 2 Tablespoons fresh rosemary chopped
  • 2 Tablespoons fresh thyme chopped
  • juice and zest of 2 lemons


  • Marinate the lamb. Combine all ingredients for the marinade in a zip top bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours.
  • Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for this smoke.
  • Smoke the leg of lamb. Remove the lamb from the marinade and place it directly on the grill grates of the smoker. Close the lid and smoke for approximately 3-4 hours or until the internal temperature of the lamb reaches 130 degrees F (for medium doneness).
  • Sear. Increase the heat on the grill to 400 degrees F and finish cooking the lamb until the internal temperature reaches 135-140 degrees F (for medium). This will give the lamb nice crispy edges for a fantastic finish.
  • Rest and serve. Remove the lamb from the grill to a serving platter. Rest for 15-20 minutes. Remove the twine from the leg of lamb, then slice and serve.



Calories: 301kcal | Carbohydrates: 2g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 112mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 4mg