This Smoked Leg of Lamb is a show-stopping centerpiece that balances rich, gamey meat with bright herbal notes and deep smoky flavor. The bone-in leg is studded with slivered garlic and rubbed with a fragrant blend of rosemary, thyme, and bay leaf, then basted with dry vermouth and olive oil for added moisture and complexity. Slow-smoked over hickory wood, the meat becomes incredibly tender while developing a beautiful bark. It is perfect for weekend gatherings, holidays, or when you want to impress guests with a truly memorable meal. Serve it hot for a hearty dinner or at room temperature for a sophisticated appetizer platter. The leftovers make for excellent sandwiches or salads, ensuring no part of this delicious roast goes to waste.
Smoked Leg Of Lamb
Description
This Smoked Leg of Lamb is a show-stopping centerpiece that balances rich, gamey meat with bright herbal notes and deep smoky flavor. The bone-in leg is studded with slivered garlic and rubbed with a fragrant blend of rosemary, thyme, and bay leaf, then basted with dry vermouth and olive oil for added moisture and complexity. Slow-smoked over hickory wood, the meat becomes incredibly tender while developing a beautiful bark. It is perfect for weekend gatherings, holidays, or when you want to impress guests with a truly memorable meal. Serve it hot for a hearty dinner or at room temperature for a sophisticated appetizer platter. The leftovers make for excellent sandwiches or salads, ensuring no part of this delicious roast goes to waste.Ingredients
Directions
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Trim excess fat from the leg of lamb.
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Cut 1/2-inch deep incisions 2 inches apart over the entire surface of the lamb.
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Insert slivers of garlic into each incision.
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Rub the lamb thoroughly with salt and pepper.
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In a small bowl, combine vermouth, olive oil, crumbled bay leaf, thyme, and rosemary.
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Work the herb and oil mixture into the lamb, ensuring it penetrates the incisions.
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Prepare the smoker by lighting 8 pounds of charcoal briquets and adding the soaked, drained hickory chips.
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Add 5 quarts of water to the smoker's water pan to maintain humidity.
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Place the lamb on the upper rack of the smoker.
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Smoke the lamb until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) registers 150F for medium or 160F for well done, approximately 4 to 6 hours.
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Remove the lamb from the smoker and let it rest before serving.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 2004.8kcal
- % Daily Value *
- Total Fat 143.1g221%
- Saturated Fat 61.3g307%
- Cholesterol 667.6mg223%
- Sodium 491.1mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 170.6g342%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The lamb can be prepared up to 24 hours in advance. Wrap tightly in plastic wrap and refrigerate. Bring to room temperature before smoking.
Serve the lamb hot for a main course or at room temperature for a buffet-style presentation.
Ensure the smoker temperature is stable to prevent flare-ups and uneven cooking.
