Smoked lamb leg on a wooden board garnished with herbs

Savory Smoked Marinated Lamb Leg

Name: Savory Smoked Marinated Lamb Leg
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 kg Lamb leg, bone-in; 4 pieces Garlic cloves, minced (choose fresh, firm cloves); 2 tbsp Fresh rosemary, chopped (select vibrant green sprigs); 3 tbsp Olive oil (extra virgin for best flavor); 2 tbsp Lemon juice (freshly squeezed); 2 tsp Salt (kosher or sea salt recommended); 1 tsp Black pepper (freshly ground); 1 tsp Smoked paprika (optional, for added smoky flavor); 1 tbsp Honey or brown sugar (to balance flavors); 200 g Apple wood chips (for smoking)

Home Page / Smoked Recipes / How to Smoke Lamb: A Step-by-Step Guide

medium

6 hour

Nutritional value per serving

Calories400kcal

Carbs3gram

Fat22gram

Protein45gram

Ingredients

Quantity

Lamb leg, bone-in2 kg
Garlic cloves, minced (choose fresh, firm cloves)4 pieces
Fresh rosemary, chopped (select vibrant green sprigs)2 tbsp
Olive oil (extra virgin for best flavor)3 tbsp
Lemon juice (freshly squeezed)2 tbsp
Salt (kosher or sea salt recommended)2 tsp
Black pepper (freshly ground)1 tsp
Smoked paprika (optional, for added smoky flavor)1 tsp
Honey or brown sugar (to balance flavors)1 tbsp
Apple wood chips (for smoking)200 g

This smoked marinated lamb leg recipe is designed for home cooks looking to create a delicious and impressive dish with minimal fuss. Marinated overnight to infuse flavors and smoked low and slow for tenderness, this recipe yields juicy, flavorful lamb perfect for family meals or special occasions. The estimated cost of ingredients is $18, €17, £15, and ₹1500 approximately. The dish contains around 400 kcal per serving, suitable for a protein-rich diet. It is medium in complexity and requires about 8 hours to prepare and cook, mainly due to smoking time.

Preparation instructions

Prepare the Marinade

1In a bowl, combine minced garlic, chopped rosemary, olive oil, lemon juice, salt, black pepper, smoked paprika (if using), and honey or brown sugar. Mix well to create a fragrant marinade. This blend will tenderize and flavor your lamb beautifully.

Marinate the Lamb Leg

2Place the lamb leg in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight, to let the flavors penetrate the meat deeply.

Prepare Your Smoker

3Preheat your smoker to a steady temperature of 110°C (230°F). Soak the apple wood chips in water for 30 minutes before placing them on the smoker’s heat source to produce a clean, sweet smoke that complements the lamb.

Smoke the Lamb Leg

4Remove the lamb from the marinade (discard any leftover marinade). Place the lamb leg on the smoker grate. Smoke for approximately 6-7 hours, maintaining the temperature around 110°C (230°F). Use a meat thermometer to monitor internal temperature.

Check the Internal Temperature for Safety

5For perfectly cooked lamb and food safety: aim for an internal temperature of 63°C (145°F) for medium-rare or 71°C (160°F) for medium doneness. Insert a meat thermometer into the thickest part of the lamb, avoiding bone for accurate reading. Once desired temperature is reached, remove from smoker.

Rest the Lamb Before Serving

6Let the smoked lamb rest covered loosely with foil for about 15-20 minutes. This allows juices to redistribute, ensuring tender and juicy slices when cutting.

Cooking Tips

1Use a reliable meat thermometer to accurately check internal temperature; this is the best way to ensure safety and desired doneness.

2Avoid cross-contamination by washing hands and surfaces after handling raw lamb and before touching other foods.

3If you don’t have a smoker, you can use a charcoal grill with a smoker box or a disposable aluminum tray with wood chips covered in foil.

4Marinate the lamb leg overnight to maximize flavor absorption and tenderness.

5To add moisture during smoking, place a water pan inside the smoker to maintain humidity.

Equipment Needed

Smoker or grill with smoking capability
Meat thermometer
Mixing bowl
Resealable plastic bag or shallow dish for marinating
Tongs for handling meat
Foil for resting the meat

Grocery Shopping List

[ ] Lamb leg, bone-in (2 kg) - Approx. $15 - Choose a fresh, firm leg with good marbling for flavor and tenderness.
[ ] Garlic cloves (4 pieces) - Approx. $0.50 - Look for firm, plump cloves without sprouting.
[ ] Fresh rosemary (small bunch) - Approx. $1 - Pick bright green, aromatic sprigs.
[ ] Olive oil (small bottle) - Approx. $3 - Opt for extra virgin for best flavor.
[ ] Lemon (2 pieces) - Approx. $1 - Select firm lemons with bright skin.
[ ] Salt and black pepper - usually pantry staples.
[ ] Smoked paprika (optional) - Approx. $2 for a small jar.
[ ] Honey or brown sugar - Approx. $2 - Choose pure honey or unrefined brown sugar.
[ ] Apple wood chips (200 g) - Approx. $5 - Available at BBQ or home improvement stores.

Total estimated cost: Approximately $18 (prices may vary by location)

FAQ

Can I use boneless lamb leg instead?

Yes, boneless lamb leg can be used and will reduce smoking time slightly. Use a meat thermometer to ensure it reaches safe internal temperatures.

How do I know the lamb is fully cooked and safe?

Use a meat thermometer to check the internal temperature. Medium-rare is 63°C (145°F) and medium is 71°C (160°F). Always ensure lamb reaches at least 63°C for safety.

Can I prepare the marinade in advance?

Absolutely! You can prepare the marinade a day ahead and keep it refrigerated. This allows the flavors to meld better.

What if I don’t have a smoker?

You can use a grill with indirect heat and a smoker box or foil pouch with wood chips. Alternatively, a slow oven roast with added liquid smoke can mimic some smoky flavors.