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Smoked Leg of Lamb

Smoked Leg of Lamb


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 120 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 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.


Scale

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

  1. Preheat the smoker on a high setting and fill the smoking box with wood chips.
  2. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to low.
  3. Mix the garlic, lemon zest and juice, rosemary, salt, pepper and olive oil in a bowl.
  4. Rub the mixture all over the lamb and place the meat in the smoker.
  5. 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!
  6. 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: Main Course
  • 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