Herb-Crusted Smoked Leg of Lamb
Indulge in the rich and aromatic flavors of Herb-Crusted Smoked Leg of Lamb, perfect for gatherings or special occasions. This recipe is tailored for a charcoal water smoker, ensuring a beautifully tender and succulent leg of lamb infused with a blend of Mediterranean herbs. After marinating in a savory mixture of olive oil, wine vinegar, and aromatic spices, the lamb is slow-cooked over hickory wood for a deep, smoky flavor. Ideal for serving at medium-rare (145°F) to medium (160°F), this dish not only showcases the robust nature of lamb but also elevates it with a unique herbal marinade. Allow for adequate resting time post-cooking to ensure maximum juiciness. Serve this incredible roast alongside roasted vegetables or a fresh salad for a complete meal. Your guests will be impressed by not only the taste but also the presentation — a beautifully smoked leg of lamb is a stunning centerpiece for any table.
8
Servings
437
Calories
10
Ingredients
Ingredients
olive oil
1/2 cup (None)
wine vinegar
1/2 cup (None)
dry white wine
1/2 cup (None)
sea salt
1 teaspoon (None)
pepper
1 teaspoon (None)
dried rosemary
1 teaspoon (None)
dried marjoram
1 teaspoon (None)
minced garlic
1 tablespoon (Minced)
leg of lamb
5-6 lbs (None)
hickory wood chunks or chips
as needed (Soaked in water)
Instructions
1
In a medium bowl, combine the olive oil, wine vinegar, dry white wine, sea salt, pepper, dried rosemary, dried marjoram, and minced garlic. Mix well until all ingredients are thoroughly blended.
2
Place the leg of lamb in a shallow dish or a heavy-duty zip-top plastic bag. Pour the marinade over the lamb, ensuring it is evenly coated. Cover or seal, and chill in the refrigerator for 4 to 6 hours, turning occasionally to enhance flavor absorption.
3
While the lamb is marinating, soak 2 cups of hickory wood chunks or chips in water for at least 30 minutes to enhance smoke production.
4
Prepare your charcoal fire in the smoker, letting it burn for 15 to 20 minutes until the coals are glowing and covered with ash. Drain the soaked wood chunks or chips and scatter them over the hot coals.
5
Remove the leg of lamb from the marinade, reserving the marinade. Pour the marinade into the water pan of your smoker and add water to the fill line.
6
If using a gas smoker, preheat it on medium for approximately 30 minutes with the wood chips placed in the chip tray and the water bowl filled according to manufacturer directions.
7
Position the lamb on the middle food rack of the smoker. Close the lid and aim to maintain a steady smoker temperature of about 225°F.
8
Cook the lamb for approximately 4 to 5 hours or until the internal temperature reaches 150°F when inserted into the thickest portion of the meat. Monitor the temperature regularly and replenish charcoal, wood chunks, and water as necessary.
9
When the lamb reaches a temperature 5 to 10 degrees below your desired finish, carefully remove it from the smoker. Loosely cover the lamb with aluminum foil and allow it to rest for at least 20 minutes to achieve optimal juiciness.
10
Slice and serve the succulent, smoked leg of lamb, and enjoy the depth of flavors achieved through slow smoking and herb-infused marinade.
Nutrition Information
29g
Fat
6g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Crusted Smoked Leg of Lamb?
It is a tender and succulent leg of lamb infused with Mediterranean herbs, slow-cooked over hickory wood in a charcoal water smoker.
How many people does this recipe serve?
This recipe serves 8 people.
What size leg of lamb is required?
A leg of lamb weighing between 5 and 6 lbs is recommended.
How long should the lamb marinate?
The lamb should be marinated in the refrigerator for 4 to 6 hours.
What are the primary ingredients in the marinade?
The marinade consists of olive oil, wine vinegar, dry white wine, sea salt, pepper, dried rosemary, dried marjoram, and minced garlic.
What type of wood is used for smoking this lamb?
Hickory wood chunks or chips are used for this recipe.
How long should the wood chunks be soaked?
Soak the wood chunks or chips in water for at least 30 minutes before using.
What temperature should the smoker maintain?
Aim to maintain a steady smoker temperature of about 225°F.
How long does the smoking process take?
The cooking time is approximately 4 to 5 hours.
What internal temperature should the lamb reach?
The lamb should be cooked until the internal temperature reaches 150°F.
Can this recipe be made in a gas smoker?
Yes, preheat the gas smoker on medium for 30 minutes with wood chips and a filled water bowl.
What is done with the reserved marinade?
The reserved marinade is poured into the water pan of the smoker along with additional water.
How long should the lamb rest after cooking?
Allow the lamb to rest for at least 20 minutes under aluminum foil to ensure optimal juiciness.
What is the calorie count per serving?
Each serving contains 437 calories.
How much protein is in a serving?
There are 35 grams of protein per serving.
What is the fat content per serving?
Each serving contains 29 grams of fat.
How many carbohydrates are in this dish?
There are 6 grams of carbohydrates per serving.
What temperature corresponds to medium-rare for lamb?
Medium-rare is typically 145°F.
What temperature corresponds to medium for lamb?
Medium is typically 160°F.
What herbs are used in the herb crust?
The recipe uses dried rosemary and dried marjoram.
How do you prepare the charcoal fire?
Let the coals burn for 15 to 20 minutes until they are glowing and covered with ash.
Where should the lamb be placed in the smoker?
Position the lamb on the middle food rack of the smoker.
How often should the lamb be turned during marinating?
The lamb should be turned occasionally while chilling to enhance flavor absorption.
Is it necessary to cover the lamb while it rests?
Yes, loosely cover it with aluminum foil while it rests for 20 minutes.
What should be monitored during the smoking process?
Regularly monitor the internal temperature and replenish charcoal, wood chunks, and water as needed.
What side dishes are recommended?
Serve the lamb with roasted vegetables or a fresh salad.
How do you mix the marinade?
Combine ingredients in a medium bowl and mix well until thoroughly blended.
What kind of wine is used in the recipe?
The recipe calls for dry white wine.
How much minced garlic is required?
The recipe requires 1 tablespoon of minced garlic.
When should you remove the lamb from the smoker?
Remove the lamb when it is 5 to 10 degrees below your desired finish temperature.