Smoked Leg of Lamb

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“This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225° F. Lamb is best when served at medium-rare(145° F) to medium(160°F). Submitted to on April 8, 2010.”

Ingredients Nutrition


  1. Stir together first 8 ingredients until blended.
  2. Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
  3. Soak a couple cups of wood chunks/chips in water at least 30 minutes.
  4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
  5. Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
  6. For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
  7. Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
  8. Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.
  9. Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.

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