Smoked Leg Of Lamb Quick Easy

Love cooking with lamb? Try air fryer lamb chops, lamb lollipops, roasted boneless leg of lamb, and lamb meatballs. When I want to impress family and friends, I love to whip up this impressive smoked boneless leg of lamb. Featuring beautifully seasoned meat that’s easy to cook on the smoker, the finished result is well caramelized on the outside and incredibly tender on the inside.

Why I love this recipe

Easy and hands-off. Smoking makes this lamb recipe surprisingly easy and hands-off. Once it’s prepped, there’s nothing left to do but wait for the smoker to work its magic. Versatile. Customize your smoked lamb with creative seasonings, sauces, and side dishes. Nourishing protein. Lamb is a nutrient-rich protein source (source) packed with vitamins and minerals, making it perfect for a sneaky healthy dinner for the kids!

Ingredients needed

Boneless leg of lamb. Look for well-marbled cuts with a deep pink color. I opted for a boneless leg of lamb, but feel free to use a bone-in leg of lamb instead. Just make sure it’s trimmed of excess fat to prevent flare-ups and that you cook it for slightly longer. Chili powder. For a subtle kick of heat. A little goes a long way here, but you can reduce the amount to 1/2 tablespoon if you’re not a fan of spicy foods. Salt and black pepper. For flavor. Sambal oelek. This Indonesian chili paste adds a fiery-tangy flavor to complement the smoky notes. If you don’t have sambal oelek, use sriracha or harissa as a substitute.

How to smoke a leg of lamb

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Trim the fat cap. Some fat on the boneless lamb leg is needed for flavor, but you can customize the intensity of the flavor by trimming as much fat as you like (or keeping it on). Searing is optional but recommended! I find it’s the best way to give the lamb a gorgeous charred crust around the outside. Let it rest before slicing. Patience, friends! Allow the lamb to rest for 5 to 10 minutes before slicing. This lets the juices soak back into the meat, resulting in a more tender and flavorful result.

Storage instructions

To store: Allow the leftover lamb to cool to room temperature before placing it in an airtight container or ziplock bag. Store it in the fridge for 3 to 4 days. Insert a meat thermometer into the thickest part of the meat as it’s smoking, and check the internal temperature regularly to prevent overcooking. These are the internal temperatures you want to aim for:

Medium-rare: 135ºF to 140°F (57-60°C) Medium: 145°F (63°C) Medium-well: 150°F (66°C)

Remember that the lamb will continue to cook off the heat, so it’s best to remove it from the smoker when it’s a few degrees below your desired final temperature.

More seasoning ideas. Sprinkle herbs over the lamb, like oregano, thyme, or rosemary, or season it with Italian, Moroccan, or Greek seasoning blends if you’d like a more aromatic and herbal flavor. Instead of sambal oelek, coat the lamb with a mixture of Dijon mustard, minced garlic cloves, honey, and a splash of balsamic vinegar. This tangy and slightly sweet coating will caramelize beautifully as the lamb smokes. Consider a marinade. If you want to experiment with marinating the lamb, go for it! Try my lamb chop marinade or a traditional Greek marinade made with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate for at least 4 hours or overnight in the refrigerator. My favorite hardwood for smoking. I’ve used oak, hickory, mesquite, apple, cherry, and pecan wood chips, all with excellent results. Or, try a wood blend, such as hickory and applewood, for added depth and sweetness.

To freeze: Wrap the cooled leftovers in plastic wrap or aluminum foil and place them in a freezer-safe airtight container. Freeze for up to 3 months, and thaw overnight in the fridge before reheating. To reheat: Place the slices in a baking dish and cover it with foil. Warm them in a 300ºF oven until heated through.