Smoked Boneless Leg of Lamb
-
By
Tom Jackson
- Mar 23, 2021
Recipe Items
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!
Smoked Boneless Leg of Lamb
Ingredients
- 1 (6-7 lb) boneless leg of lamb
For the wet rub:
- 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
Instructions
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.
You might also enjoy: Braised Lamb Shanks
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.
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