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.
Servings: 8 people
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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