If you are looking at this smoked leg of lamb recipe, then I commend you for intending to cook with this beautiful ingredient. Most people shy away from cooking with a large piece of meat like this because they worry that they will get the cooking time wrong. Sometimes we refrain from cooking these types of recipes out of a (misplaced) fear of the complexity. Well, making this smoked leg of lamb was a piece of cake and there was nothing complex about it, apart from the flavours. This smoked leg of lamb recipe made Greek-style gets really easy if you have an electrical smoker at home, but of course you can opt for using any type of smoker. What’s best is that you can tweak the Greek flavours and put your own favourite herb rub on the lamb! Enjoy!
boneless smoked leg of lamb recipe
As mentioned above, this smoked leg of lamb recipe is a Greek-style recipe. Meaning, it calls for traditional Mediterranean herbs like rosemary, lemon zest, garlic and olive oil. A splendid combination to complement the bold flavours of the lamb. In addition, this smoked leg of lamb recipe calls for a boned leg of lamb, which means that the bone has been taken out. It’s best to source the lamb at your local butcher and ask him/her directly for this cut.
If at this point you are wondering whether or not you can make this smoked leg of lamb recipe with the bone inside, the answer is YES! Indeed, you can keep the bone. However, expect the cooking time to vary, as it will take longer for the lamb to cook in the smoker.
You can also consider other cuts of lamb for this recipe. The lamb shoulder cut will do the trick. If you change your mind, you can use it to make this lovely 7 hour slow-roast shoulder of lamb. In addition, the spicing is appropriate also for making a BBQ rack of lamb Greek-style.
smoked leg of lamb brine
I often use brining when cooking meat recipes because the cuts tend to be much more tender. Mostly, I use brine with poultry recipes. However, the technique works with other types of meat too, like this leg of lamb.
The best part about the brining process is that you can use it for three things. First, it makes the meat more tender. Second, your meat will not dry out (especially if you are roasting it or smoking it) as it absorbs the water cells. Third, you can already use the brine to flavour your lamb to make it the best smoked leg of lamb ever! For example, you can add paprika powder, herbs, zest, vinegar, you name it. Whatever your preference.
The general rule for brining a leg of lamb is the following:
- 1-2 pounds of lamb: 2 hours minimum (in the fridge)
- 2-4 pounds of lamb: 3-4 hours minimum (in the fridge)
Prior to cooking the leg of lamb, take it out so it can reach room temperature.
To learn more about brining, just check out my ultimate guide to brining chicken. Here you’ll learn how to brine an entire chicken along with other cuts as well.
leg of lamb smoker
Again, my recommendation is to use an electric smoker. However, any type of smoker will do for this smoked leg of lamb recipe!
what is the best wood for smoking lamb?
In general, I recommend sticking to oak. It is the universal wood for smoking any type of meat. However these will also do the trick and yield excellent results:
- hickory
- mesquite
- apple
- pecan
smoked leg of lamb Greek-style
My smoked leg of lamb calls for rosemary, lemon zest, garlic and olive oil. However, you can interchange the rosemary with oregano in combination with thyme. You will still respect the Greek Mediterranean flavours. If you are not the biggest fan of thyme, then opt for oregano on its own. As a last resort, you can combine it with a bit of dried basil.
To keep things as Greek as possible, pair it with a simple Greek salad.
bbq leg of lamb
If you are looking for those typical bbq flavours, then look no further. You need to try this amazing gluten-free barbecue sauce! Simply rub the barbecue sauce on the leg of lamb. Apply the sauce generously for the maximum amount of flavour.
The barbecue sauce works perfectly well as a dip for baked sweet potato fries. Oh so good! They make the perfect party food! Plus, they are super-addictive.
smoked leg of lamb, Indian
If you are willing to try something different and more exotic, then this following flavour combination is for you. Try my Indian roast leg of lamb recipe which combines madras powder, ginger powder and coriander powder. All of these spices are mixed in a yoghurt base with sugar, lemon, ketchup and chilli. So, as you can see, this leg of lamb recipe is made Indian-style with typical Asian spices. Do you dare to try smoked leg of lamb in a different way?
If you haven’t got any coriander at home, then you needn’t panic. These top coriander substitutes will help you out.
what to serve with smoked leg of lamb
Lamb is a very nutritious ingredient. It is full of essential nutrients and rich in vitamins. Nonetheless, if you feel like this smoked leg of lamb is too filling for you, then I recommend combining it with a vibrant pumpkin and beetroot salad. The sweet and earthy flavours of the vegetables pair exceptionally well with the bold flavours of the lamb.
For a more traditional side, you can opt to make these rosemary roast potatoes. Plus, you’ll get to be economical and use the leftover rosemary the smoked leg of lamb calls for. For a creamier alternative, go for this roasted sweet potato mash, which is perfect with any roast meat recipe.
My favourite pairing with this smoked leg of lamb would be these spicy low fat potato wedges with mint raita. Besides, what’s a lamb recipe without that traditional mint sauce to go with it, right?
What is your favourite way to prepare leg of lamb?
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Smoked Leg of Lamb
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
Make this easy smoked leg of lamb recipe Greek style. Use garlic, lemon zest, rosemary and traditional seasoning for the rub. Learn all about smoking lamb.
Ingredients
- 5 garlic cloves, peeled and crushed
- 1 lemon, zested and juiced
- 45ml (3 tbsp) rosemary leaves, washed and finely chopped
- 30ml (2 tbsp) sea salt
- 15ml (1 tbsp) black pepper, freshly ground
- 60ml (4 tbsp) olive oil
- 1kg (2lbs) boned leg of lamb
Instructions
- Preheat the smoker on a high setting and fill the smoking box with wood chips.
- Wait for 10 minutes until the chips begin to smoke, then change the heat setting to low.
- Mix the garlic, lemon zest and juice, rosemary, salt, pepper and olive oil in a bowl.
- Rub the mixture all over the lamb and place the meat in the smoker.
- Close lid and cook until the lamb’s internal temperature is 62°C (145°F). This takes about 2 hours and the lamb would be medium. Always use a meat thermometer!
- Remove the lamb from the smoker and wrap the meat in foil, letting it rest for about 30 minutes before carving.
Notes
- You can use bone-in lamb as well.
- Lamb shoulder would work too.
- Don’t cook the lamb to a temperature over 70°C (160°F) because by then it’s well done and you run the risk of overcooking the meat.
- Category: Dinner
- Method: Smoked
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 396
- Sugar: 0.2g
- Sodium: 1506mg
- Fat: 31.1g
- Saturated Fat: 11.1g
- Carbohydrates: 2.4g
- Fiber: 0.9g
- Protein: 25.3g
- Cholesterol: 100mg
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Kim Neville says
I like to have lamb with garlic and rosemary
Solange says
A whole leg of lamb on the bone is the iconic Sunday lamb roast. I love mine with roast potatoes, Yorkshire puddings and mint sauce.
melanie stirling says
I love leg of lamb,it’s my favourite roast. I only ever roast it in the oven and serve with mint sauce.
sam macaree says
Mediteranean Leg of Lamb Recipe with Potatoes
cheryl hadfield says
I love lamb with rosemary and served with a redcurrant sauce
Jane Willis says
I like it best plainly roasted, spiked before cooking with garlic and rosemary.
Helen R says
I love Texas style dry rub! Have tried subscribing to your newsletter but it says it isn’t active.
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Hi Helen,
Thanks for highlighting this. We are fixing this issue for you immediately.
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Sorry to say that I am still unable to subscribe. Will keep trying!
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Pamela says
Love a good rub!
Maxine G says
I’m not a meat-eater but my family love lamb simply served with a mint sauce
Ritchie Dee says
My favourite way is left on the llive sheep
iain maciver says
slow cooked in the slow cooker and roasted
A S,Edinburgh says
I like it roasted with a lot of garlic. I love the look of this recipe!
Barry hull says
Lamb with Rosemary and garlic… And mixed herb crust…… Beautiful
Claire woods says
I don’t eat meat.
John Prendergast says
In the slow cooker
Tracy Nixon says
Seasoned with garlic and thyme and roasted in the oven. I also love mint sauce on mine when served x
michelle says
same here, I love a good mint sauce! 🙂
Elaine Savage says
I love it roasted with rosemary and adorned with lots of roast potatoes 🙂
Cat says
Love a boned shoulder, stuffed with an apricot stuffing and tied into a cushion
Lucy says
I like to have it in a roast and with rosemary 🙂
Joanne Beale says
In the slow cooker with Rosemary and Garlic
Catherine Bullas says
Roast with Rosemary
Ruth Harwood says
Roasted with veg and gravy! slow-roasted if time is on my side!
sue leake says
i enjoy it plain roasted with all the trimmings
James Travis says
Served with mint sauce
Emma Howard says
I love lamb done in the slow cooker – so tender the meat literally falls off the bone
Victoria Prince says
I love it done in the slow cooker with a little rosemary
Sharon Everett says
I enjoy leg of lamb but don’t have it as much as I’d like. It’s not that affordable., ❤️
michelle says
You can actually purchase quite decent leg of lamb online. Otherwise try a cheaper cut, it also works in a delicious smoked recipe. Recently, I’ve come to explore lamb mince. Yum!
Michelle xx
Amanda Gregory says
I rub with olive oil, salt and pepper plus garlic and rosemary.
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michelle says
Hi Amanda,
Sorry to hear. We are fixing this straightaway for you.
Best,
Michelle
Ruth Tripp says
A good bit of lamb doesn’t need much so we just add a little bit of mint.
Carole Nott says
I like a traditional roast leg of lamb with mint sauce – lovely
Michelle Smith says
I love roast lamb with mint sauce
kimberley ryan says
garlic and rosemary is my favourite
astrid c says
to be honest i can’t eat lamb, so no one prepares it x
Emma Morgan says
In the slow cooker with a port & red currant sauce & roasted new potatoes garnished with a sprig of rosemary
Wendy Butcher says
I like it with garlic rubbed all over and rosemary pushed into the meat
Margaret GALLAGHER says
Love roast lamb – roasted on it’s own with the outer crisp – just the way mum made it
Erica Hughes says
In the slow cooker
Sheri Darby says
A spot of olive oil and some Rosemary and left to do itself in the oven
betsy ferguson says
Long and slow roasted, so it is almost falling from the bone – then, I always boil the bone for bone broth or a stew stock x
Pam Smith says
Slow roasted with Rosemary and Garlic
Irene Murdoch says
Slow-cooked lamb with cider, carrots and thyme.
Kyra says
I love Lamb Souvlaki
Caron Twyman says
A traditional roast lamb. Thanks
Gaynor Vincent says
Roasted, with all the trimmings, mint sauce so yummy for Sunday lunch
Carolyn E says
I like lamb smothered with Moroccan spices, sat on a bed of vegetables and very slowly roasted. Use the veg to make a jus with more spices.
Mind you, I have to admit I am going to try this recipe next time I have Lamb!
Jessica Barber says
I love using my slow cooker to prepare leg of lamb – the meat falls off the bone after a good eight hour stint!
Mark Mccaffery says
Roasted with a mint sauce
Jemma Dwyer says
In the slow cooker 😀
Margaret Mccaffery says
Roasted, with all the trimmings.
Sarah Mccaffery says
Slow roasted
CARA-JANE HUNTER says
Roasted with garlic and herbs from the garden
Marie Rungapadiachy says
rubbed with a garlic marinade and with rosemary poked throughout it.
chloe brill says
with garlic and herbs
Sandra Fortune says
Traditional roast lamb and mint sauce with new potatoes
Jayne Townson says
I’m a vegetarian so I’ve never cooked with lamb, but if I did I’d try out your recipe. I’m also having trouble subscribing to your newsletter it says it isn’t active.
Amanda Baggott says
I add some rosemary and garlic to make it super tasty!
Caroline Shepherd says
Just a really simple slow roast with loads of garlic!
kerri marie says
never tried cooking it but would probably try it in the slow cooker
CAROL PATRICK says
A delicious roast, served with mint sauce & spring vegetables. Always gets a great reception at Easter.
Lynn Neal says
Slowly roasted with rosemary and all the trimmings!
Charlotte Bell says
Slow roasted with heaps of garlic and rosemary.
Jeanette Leighton says
Just roasted with lamb sauce and definitely roast potatoes
Romana Richards says
I love a slow-raosted lamb in a ‘special’ gravy when we have adult visitors
Kate Davies says
Slow roasted until it falls of the bone, with lashings of mint sauce.
mandy coker says
marinated over night with mint!! mmmm love minted lamb
Anne Plumb says
Slow roast with mint (and served with new potatoes with butter, peas and carrots)
Sheila Reeves says
I love lamb roasted with lots of garlic and rosemary
Sam Parkes says
Slow roast in the oven glazed with honey
sharon martin says
i love doing mine in the slow cooker
Elaine Stokes says
stuffed and slow roasted with lots of herbs
Kathleen Chilvers says
I love it slow roasted with a touch of mint sauce
Amy Bondoc says
on the hob, cover it w ith water and wine, lots of garlic and butter and cook til the liquid all gone, divine!
Megan says
Leaving it on the lamb to grow into a sheep and enjoy a long, happy life.
Tammy Neal says
Lamb with mint sauce x
Adrian Bold says
I like mine slow cooked with plenty of seasonal vegetables.
Stef Acaster says
In the slowcooker with garlic a, herbs nd red wine
Deborah Preston says
Roast lamb with all the trimmings
Charlotte burford says
We like roasting a leg of lamb to chop up and make into a lamb bhuna with garlic rice. It’s so much more tasty than buying the supermarket pre-diced lamb, a favourite in our house!
Rena Plumridge says
Long low roast in the oven in red wine and stock
Vanessa Cox says
Slow-cooked lamb curry is my favourite way to cook with lamb.
Fiona jk42 says
I’m vegetarian so I don’t cook lamb.
Natalie Crossan says
In the oven smothered in herbs and garlic 🙂
Kat says
Roasted and slow cooked
Amy Stevens says
My favourite way is to not kill the sheep as I love lambs.
Pamela says
this looks so moist, will try to make it!
★★★★★