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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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.
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/ )
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