Smoked Boneless Leg of Lamb

Smoked Boneless Leg of Lamb


Simple techniques. Balanced, smoky, earthy flavors. Tender and juicy meat. This Smoked Boneless Leg of Lamb, cooked on the Yoder Smokers YS640s Pellet Grill, has everything you need for the perfect Easter meal!


Comments (1)

  • Comment Author: Robert W Hawkins

    This is by far the best leg of lamb recipe…
    My wife is Algerian and lamb is a staple for her. Normally, she would roast it in the oven with rosemary and other herbs. She ran late on time at one point and asked me to smoke it. I turned to Chef Tom and followed this recipe to a T. It is quick, simple, and easy to put together. That night, my wife was over the moon. She LOVED it so much, she said we are not going to eat lamb any other way. This is the family recipe from now on!
    Her uncle came over for dinner one night and she asked that I make it for him. He hasn’t been back to Algeria in 20 years (in his 70s now). He took one bite, sat back in his chair and fought back the tears. I asked him what was wrong… He leaned over and told me, “this takes me back to my childhood in the old country”. To me – there is no better compliment. This is a hit at our house and we LOVE it… Keep them coming Chef Tom! You are spot on!

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