Discover the Ultimate Smoked Boneless Leg of Lamb! Impress your guests with this tender, herb-infused masterpiece, perfect for holidays or any special family dinner. Let my homemade rub and Herbes de Provence elevate your meal while the smoker effortlessly brings out the exquisite flavors. Spoil your family with this elegant, easy-to-make dish any night of the week!
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Flavorful Feast for Any Occasion
This smoked boneless leg of lamb is an elegant and surprisingly easy dinner for any special occasion! The boneless leg is first seasoned with my Mediterranean-inspired lamb rub, smoked to add flavor, and then seared for a crispy crust.
While the lamb smokes 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.
For tips, tricks, and more, be sure to check out my Ultimate Guide to Cooking Lamb! If you have any leftovers, I have a whole page dedicated to leftover lamb recipes, too!
🥘 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 - 5-pound boneless leg of lamb. 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 - 1 ½ batches of my lamb rub (or about 5 tablespoons of your preferred lamb rub). It consists of 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) - 1 tablespoon of herbes de Provence is optional but recommended.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Smoke Boneless Leg Of Lamb
The boneless leg of lamb has a minimal prep time of 15 minutes for seasoning, and 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 batches (10 grams) of lamb rub with 1 tablespoon (4 grams) of Herbes de Provence if desired. Season your 5-pound (2.27 kilograms) leg of lamb generously. For a bone-in leg of 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 the lamb to rest. Rest the smoked leg of lamb for 20-30 minutes before slicing and serving.
🥗 What To Serve With Lamb
You can add some of your favorite side dishes for a well-balanced meal! Pair the lamb with my roasted green beans and fondant potatoes, or for more ideas, check out my page on what to pair with lamb! 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. The boneless leg of lamb that I used 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 wrap it in heavy-duty aluminum foil and then place it into a freezer storage bag or airtight freezer container. Thaw in the fridge overnight before reheating.
Reheating 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.
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❓ Recipe FAQs
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!
I like to finish up my smoked lamb with a quick sear in the smoker cranked up to 400°F (205°C). Remove the lamb from the smoker about 10°F shy of where you want it to be. Then, turn up the heat and smoke until it reaches your desired temperature. This creates a nice, crispy crust (which is arguably my favorite part)!
The final temperature should be 145°F (63°C) per the USDA. I like to aim between 135-140°F (57-60°C), however. You can learn more about the lamb levels of doneness here!
😋 🥩 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!
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📖 Recipe Card
Smoked Boneless Leg of Lamb
Ingredients
- 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat 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.
- 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).
- 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.
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.
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/ )
Theo says
This was one of the best lamb recipes I have ever had. The temperature and timing were perfect!