Smoked Boneless Leg of Lamb

🧂 Ingredients

• 5 lb leg of lamb

  (bone-in or boneless)
• 1 ½ batch lamb rub

  (see recipe or use your favorite brand)
• 1 tablespoon Herbes de Provence

  (see recipe or use your favorite brand)

Instructions

• 1 Preheat your smoker to 225°F (107°C) with either pecan or a fruit wood for your
  pellets or wood chips.
• 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 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 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 Rest the smoked leg of lamb for 20-30 minutes before slicing and serving.

Nutrition Info