Smoked Boneless Leg of Lamb

Smoked Boneless Leg of Lamb

from bakeitwithlove.com
245 min
10 servings

Discover the Ultimate Smoked Boneless Leg of Lamb! Impress your guests with this tender, herb-infused masterpiece, perfect for holidays or any special family dinner. Let my homemade rub and Herbes de Provence elevate your meal while the smoker effortlessly brings out the exquisite flavors. Spoil your family with this elegant, easy-to-make dish any night of the week!

Ingredients

  • 5 lb leg of lamb ((bone-in or boneless))
  • 1 ½ batch lamb rub ((see recipe or use your favorite brand))
  • 1 Tbsp Herbes de Provence ((see recipe or use your favorite brand))

Directions

  1. 1

    Preheat your smoker to 225°F (107°C) with either pecan or a fruit wood for your pellets or wood chips.

  2. 2

    Combine the lamb run with Herbes de Provence if desired. Season your leg of lamb generously. For bone-in lamb, massage the seasoning into all sides of your leg of lamb. For boneless leg of lamb, remove the netting and season all sides, then tie up the leg portion if needed to help it hold its shape.

  3. 3

    Place the seasoned leg of lamb directly on your smoker grill grates with the fat side facing upward. Smoke until the lamb reaches 130°F (54°C) then increase your smoker temp to 400°F (205°C).

  4. 4

    Finish searing the leg of lamb until it has a nice crispy crust and an internal temperature between 135-140°F (57-60°C). Remove from your smoker and cover loosely with a square of aluminum foil.

  5. 5

    Rest the smoked leg of lamb for 20-30 minutes before slicing and serving.