Smoked Leg of Lamb with Garlic, Herbs, and Dijon
Smoked leg of lamb is a simple way to turn a classic cut into something deeply flavorful and impressive. Coated in a marinade of garlic, herbs, Dijon mustard, and lemon, the lamb slowly cooks at a low temperature, developing a rich, smoky flavor while staying tender and juicy. Finished under the broiler for a browned crust, it’s a great centerpiece for holidays, gatherings, or any time you want something a little special.
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More About Smoked Leg of Lamb
What Temperature Should I Smoke Leg of Lamb At?
Smoking at 225°F allows the lamb to cook slowly and evenly, resulting in a tender texture and deep flavor.
How Long Does It Take to Smoke a Leg of Lamb?
Cooking time will vary based on size, but plan for several hours at 225°F until the internal temperature reaches your desired doneness. For best results, cook to 125°F for medium-rare or 135°F for medium. The temperature will continue to rise slightly as it rests.
Do I Need to Let the Lamb Come to Room Temperature First?
Yes. Letting the lamb sit out for about an hour before smoking helps it cook more evenly.
Why Finish It Under the Broiler?
Broiling at the end helps develop a browned, slightly crisp crust that adds texture and enhances the overall flavor of the lamb.
Make It A Meal
This smoked leg of lamb pairs well with simple sides that balance its richness. Serve it with roasted potatoes, rice, or a fresh salad to create a well-rounded meal. It also works beautifully as part of a larger spread with vegetable dishes and lighter sides.
Smoked Leg of Lamb with Garlic, Herbs, and Dijon
Ingredients
- 5 lb boneless leg of lamb
- 1 tbsp Morton kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp dijon mustard
- 8 cloves of garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp dried thyme leaves
- 2 tbsp dried oregano
- 1 tbsp cumin
Instructions
- Remove the netting from the lamb. Pat the lamb dry and place it in a large bowl or shallow dish.5 lb boneless leg of lamb
- In a small bowl, combine the remaining ingredients. Mix until a paste forms.1 tbsp Morton kosher salt, 1 tsp fresh ground black pepper, 2 tbsp dijon mustard, 8 cloves of garlic, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp dried thyme leaves, 2 tbsp dried oregano, 1 tbsp cumin
- Rub the marinade evenly over the lamb, coating all sides. Cover and refrigerate for at least a few hours or overnight for best flavor.
- Remove the lamb from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
- Preheat the smoker to 225°F.
- Place the lamb directly on the smoker grates and cook until it reaches your desired internal temperature (about 125°F for medium-rare, 135°F for medium).
- Remove the lamb from the smoker and let it rest for 10–15 minutes. While the lamb is resting, preheat the oven broiler on high.
- Transfer the lamb to the oven and broil for a few minutes, turning as needed, until a browned crust forms on the outside.
- Remove the lamb from the oven and let it rest for 10–15 minutes.
- Slice and serve.
