Smoked Bone-In Leg of Lamb

🧂 Ingredients

• 5 lb leg of lamb

  (bone-in)
• 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 Load your smoker with pecan or fruit wood pellets or chips, then preheat it to
  225°F (107°C).
• 2 In a small bowl, combine 1 ½ batch lamb rub with the 1 tablespoon Herbes de
  Provence, if using. Season your 5 lb leg of lamb generously on all sides,
  massaging the seasoning into the meat.
• 3 Put the leg of lamb directly onto your smoker's grill grates with the fat cap
  facing upwards. Smoke until the lamb reaches an internal temperature of 130°F
  (54°C) as read by a meat thermometer, then increase the smoker temp to 400°F
  (205°C).
• 4 Let the lamb sear at this high temp until it reaches an internal temperature of
  between 135-140°F (57-60°C) and has developed a crispy outer crust.
• 5 Remove the leg of lamb from the smoker and set it on a cutting board or platter
  with a piece of foil tented loosely over the top. Let it rest for 20-30 minutes
  before slicing and serving.

Nutrition Info