Today we are grinding up a whole brisket for a Texas brisket inspired Smoked Texas Brisket Burger featuring our Cowboy Coffee Bacon Jam and homemade pickles. Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker to slow smoke the burgers before finishing them with a high heat sear on the griddle over oak splits INSIDE THE FIRE BOX!
WHAT YOU'LL LOVE
- Butterflying the boneless leg opens it into a flatter, more even shape, so the wet rub reaches more surface area and the roast smokes more evenly than a rolled, uneven cut would
- Mixing harissa and lemon juice into the rub builds bright, spiced flavor into the paste itself, rather than relying on the seasoning blend alone to carry the dish
- Rolling and trussing the lamb after seasoning keeps that rub sealed against the meat as it smokes, instead of letting it sit exposed on a flat cut
- Resting the roast a full 20 minutes before slicing lets the juices redistribute through the meat, so thin slices hold together instead of falling apart or leaking juice
Smoked Boneless Leg of Lamb
Tom Jackson
Rated 3.8 stars by 37 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
25 minutes
Cook Time
2 hours 15 minutes
Calories
452
Treat your family this Easter to this recipe for Smoked Boneless Leg of Lamb. It shows you how to make this delicately flavored leg of lamb. .
Ingredients
-
1 (6-7 lb) boneless leg of lamb
-
1/4 cup Cattleman’s Grill Smoky Chipotle Steak Seasoning
-
2 tbsp Extra Virgin Olive Oil
-
2 tbsp Entube Harissa Chili Paste
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp garlic, grated on microplane
For the wet rub:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275°F.
- Butterfly the boneless leg of lamb.
Combine all ingredients for the wet rub and mix well. Spread all over lamb. Roll lamb and truss with twine.
- Transfer the roast to the second shelf of the smoker and cook until the internal temperature reaches 140°F, about 2 hours 15 minutes to 2 hours 30 minutes.
- Rest 20 minutes. Remove twine. Slice thin to serve.
Recipe Note
Recipe FAQ
Why butterfly the boneless leg of lamb before applying the rub?
Opening it into a flatter shape exposes more surface area to the wet rub and lets the roast cook more evenly than a naturally uneven, rolled cut would.
Why mix harissa and lemon juice into the wet rub instead of using the steak seasoning alone?
Blending in the harissa and lemon juice builds bright, spiced flavor directly into the paste, adding a layer the dry seasoning by itself wouldn't provide.
Why roll and truss the lamb after seasoning it, rather than smoking it flat?
Rolling the roast and tying it with twine seals the rub against the meat throughout the smoke, keeping it in contact with the surface instead of exposed and potentially drying out.
Why rest the lamb for a full 20 minutes before removing the twine and slicing?
A full rest lets the juices redistribute evenly through the meat. Slicing too soon would let those juices run out onto the cutting board instead of staying in each slice.
What internal temperature should the leg of lamb actually reach?
This recipe pulls it at 140°F, a solid medium finish. As a whole-muscle roast, this is safe and standard practice there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
4 out of 5 a regular oven set to 275°F can roast this exactly the way the pellet grill does; you'll lose some smoke flavor, but the technique translates directly.
Recipe Highlights
Butterflied roast: Exposes more surface area for the rub and promotes even cooking.
Harissa-lemon wet rub: Adds bright, spiced flavor beyond the seasoning blend alone.
Rolled and trussed shape: Seals the rub against the meat through the smoke.
Full 20-minute rest: Keeps juices in the meat for clean, thin slices.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.67 oz
- per serving
- Calories
- 452
- Carbs
- 1 grams
- Protein
- 64 grams
- Fat
- 19 grams
- Sodium
- 203 milligrams
