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.
- 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
- 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.
- 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: Main Course
- Cuisine: Greek
- 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