How to smoke a boneless leg of lamb with these simple instructions and delicious Greek style herb and garlic rub. Smoked in a Bradley Electric Smoker, but any smoker would work.
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours15 minutesminutes
Servings: 6
Ingredients
1boneless leg of lamb, about 2 to 2 1/2 pounds in weight
4garlic cloves, minced
2tbspsalt
1tbspfresh ground black pepper
2tbsporegano
1tspthyme
2tbspolive oil
Instructions
Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
Place the lamb on a smoker rack
Set the smoker to 250F using wood chips of choice. Apple, oak and hickory are great choices.
Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 145F, which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.