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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Smoked leg of lamb with potatoes and lemons

Smoked Leg of Lamb

Posted by: Ari Laing

Tender and juicy smoked leg of lamb is a truly luxurious meal to elevate any summer cookout! After a quick marinade in white wine, Dijon, rosemary, lemon, and garlic, the lamb cooks slowly over low heat for 4-5 hours. Serve thinly sliced with crispy potatoes and your favorite veggie.

recipe +-

Posted by: Ari Laing
Smoked leg of lamb with potatoes and lemons
Print Recipe
5 from 1 vote

Smoked Leg of Lamb

Tender and juicy smoked leg of lamb is a truly luxurious meal to elevate any summer cookout! After a quick marinade in white wine, Dijon, rosemary, lemon, and garlic, the lamb cooks slowly over low heat for 4-5 hours. Serve thinly sliced with crispy potatoes and your favorite veggie.
Prep Time10 mins
Cook Time4 hrs 30 mins
Resting Time20 mins
Total Time5 hrs
Course: Dinner
Cuisine: American
Keyword: boneless lamb leg, traeger lamb
Servings: 12 servings
Calories: 177kcal
Author: Ari Laing

Equipment

  • Smoker

Ingredients

  • 5-7 lb boneless leg of American lamb
  • 1 cup white wine
  • ¼ cup Dijon mustard grainy
  • 1 lemon juiced and zested
  • 5 cloves garlic thinly sliced
  • 4 whole rosemary sprigs
  • 2 tsp Kosher salt
  • ½ tsp freshly ground black pepper

Instructions

  • Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.
  • Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.
  • Smoke the lamb. Turn on the smoker and heat to a temperature of 225F for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest. We prefer it a little more rare (closer to 135F).
  • Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.
  • Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour -- can be served at room temperature), then thinly cut into ¼" slices and serve.

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 522mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg
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