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Easy Smoked Boneless Leg of Lamb Recipe

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4.2 from 82 reviews

  • Author: Ezabella
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings

Description

This easy smoked boneless leg of lamb recipe features a simple yet flavorful preparation using garlic, rosemary, Marmite, whole grain mustard, and white wine. Slow-smoked to perfection, this roast is perfect for holiday dinners or special gatherings, offering a tender, juicy, and aromatic main course that will impress your family and guests. The recipe also includes tips for oven-roasting if you don’t have a smoker.

Ingredients

Meat

  • 5 lb boneless leg of lamb (larger if needed)

Herbs and Aromatics

  • 10 cloves garlic, sliced
  • 5-6 sprigs fresh rosemary

Seasoning and Marinade

  • ¼ cup Marmite
  • ¼ cup whole grain mustard
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Liquids

  • 1 ¼ cups white wine

Instructions

  1. Preheat the Smoker: Preheat your smoker to 250ºF to ensure it reaches the perfect low and slow temperature for smoking the lamb.
  2. Prepare the Lamb: Trim excess fat from the leg of lamb, leaving a thin layer on top to keep the meat moist while smoking. Pat the lamb dry using a paper towel to remove any surface moisture.
  3. Insert Garlic and Season: Use a paring knife to puncture several dozen holes about ¼ inch deep all over the leg. Slip slices of garlic into each hole to infuse the lamb with aromatic flavor. Sprinkle kosher salt and freshly ground black pepper evenly over the entire roast, both top and bottom.
  4. Add Rosemary: Insert a few sprigs of fresh rosemary under the roast before shaping it back to its original form to add herbal notes internally.
  5. Make the Marmite-Mustard Coating: In a bowl, mix together the Marmite and whole grain mustard until combined. Spread this mixture generously all over the top of the lamb to form a flavorful crust during smoking.
  6. Prepare the Roasting Dish: Pour the white wine into the base of your roasting pan or smoker drip pan. Sprinkle the last few rosemary sprigs into the wine to further enrich the flavor.
  7. Smoke the Lamb: Place the lamb in the preheated smoker and smoke for about 3 to 3.5 hours total. After the first hour, begin checking the internal temperature regularly using a meat thermometer. Continue to baste the roast with the wine and drippings each time you open the smoker lid. The lamb is done when it reaches an internal temperature of at least 145ºF for medium rare.
  8. Rest the Roast: Remove the lamb from the smoker and tent it loosely with foil. Allow it to rest on a cutting board for at least 15 minutes to redistribute the juices and enhance tenderness.
  9. Make the Jus and Serve: While the lamb rests, pour the wine and drippings into a saucepan and simmer over medium-low heat until reduced to a rich jus. Thinly slice the lamb on the bias and serve with the reduced jus poured over. Enjoy your delicious smoked leg of lamb!

Notes

  • If you don’t have a smoker, you can roast the lamb in the oven at 300ºF using the same preparation method, roasting for approximately 1 hour 45 minutes to 2 hours until the internal temperature reaches 145ºF.
  • Resting the lamb is essential to keep it juicy and allow the flavors to settle.
  • You can adjust the amount of garlic or rosemary to suit your flavor preferences.
  • The Marmite and mustard mixture can be substituted with a mixture of horseradish and Dijon mustard for a milder flavor.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dinner, Main Course
  • Method: Smoking
  • Cuisine: British, French, Fusion

Find it online: https://kitchenloving.com/easy-smoked-boneless-leg-of-lamb-recipe/