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!
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 Saica Sicilian 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.
Nutrition
Nutrition
- Serving Size
- 8.67 oz
- per serving
- Calories
- 452
Amount/Serving
% Daily Value
- Carbs
- 1.3 grams
- Protein
- 64 grams
- Fat
- 19 grams
- Sodium
- 203 milligrams
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!