Smoked Leg of Lamb with Garlic, Herbs, and Dijon
Smoked leg of lamb marinated with garlic, herbs, Dijon, and lemon, then slow-cooked until tender and full of flavor.
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.
Nutrition
Serving: 1serving | Calories: 601kcal | Carbohydrates: 4g | Protein: 80g | Fat: 28g
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