If you are a fan of juicy roasts, you're going to love this simple recipe for Marmite-mustard glazed Smoked Boneless Leg of Lamb. With just a handful of ingredients and a few minutes of prep, this easy recipe is the perfect centerpiece for any special occasion. (No smoker? No problem! I include oven-roasting instructions, too. 😉)
When you’re hosting for the holidays or other meaningful family gatherings, it is the perfect time to pull out the big guns—leg of lamb is by no means cheap, but it’s undoubtedly celebratory. FWIW, as far as cuts of lamb go, If you’re looking for the star of your Passover or Easter dinner table, this easy (and fancy!) recipe is certain to be a crowd-pleaser.
Jump to:
- Why You’ll Love This Easy Leg of Lamb Recipe
- Ingredients & Substitutions
- How to Make Smoked Leg of Lamb
- Oven-Roasted Leg of Lamb (Speedy Variation)
- Expert Tips
- Serving Suggestions
- Storage & Reheating Instructions
- Frequently Asked Questions
- More Holiday-Ready Main Dish Recipes
- Easy Smoked Boneless Leg of Lamb
- 💬 Reviews
Why You’ll Love This Easy Leg of Lamb Recipe
- Flexible - While Joe and I are obsessed with the smoky flavor of smoked leg of lamb, roasting it in the oven will still yield a stunning and juicy roast the whole family will love. I’ve included instructions for both methods of preparation so you can make it work no matter what you’ve got going on in your kitchen.
- Easy Prep - You’ll need just 5 minutes of prep time to get your lamb roast ready for the smoker. Better yet, you only need 5 ingredients to make it. If that’s not a stress-free holiday main, I don’t know what is!
- Juicy & Flavorful - Slow smoking your boneless lamb roast yields succulent, tender meat imparted with just the right amount of smoke flavor. And, since it's so hands-off, you have plenty of time to prep your side dishes or enjoy your company as the lamb smokes.
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make this stunning main:
- Boneless Leg of Lamb Roast - Choose the size of your roast based on the size of your group—aim for approximately ⅓ pound of boneless leg of lamb per person. If you can only find a bone-in leg of lamb, have your butcher remove the bone for you (keep it for making bone broth from scraps!) or butcher it yourself.
- Garlic - You’ll need approximately a whole head of garlic cloves to stud the meat with. Here’s a neat trick for peeling it super fast.
- Marmite - This super savory flavoring paste is a British staple. You might be able to find it in the international aisle of your grocery store, and can definitely find it at Cost Plus World Market. Otherwise, feel free to swap in your preferred flavor of Better Than Bouillon (e.g. vegetable or beef).
- Whole Grain Mustard - I call these sharply flavored popping bubbles “poor girl’s caviar” because I’ll happily eat them by the spoonful. You should be able to find it in most grocery stores, but if not, you can make it yourself. Otherwise, dijon mustard will do.
- Fresh Rosemary - The flavor of lamb is strong, which is why fresh hard herbs like rosemary are the perfect accompaniment. Rather than spend $3 per clamshell, buy yourself a live plant and pop it in a pot or your garden for an endless supply. Alternatively, try using fresh thyme.
- White Wine - No need to use anything fancy here! I keep a box each of Aldi’s sauvignon blanc and pinot noir in the pantry for whenever I need it. The box says use within 30 days, but I’ve used mine months after opening and it’s just fine. Feel free to swap in red wine if you prefer.
- Kosher Salt & Pepper - Remember that lamb has a bit of a gamey flavor, so don’t be shy with your seasoning.
What is Marmite?
Not yet be familiar with the wonder that is Marmite? I'm here to espouse all of the virtues of this oft-reviled British spread, especially as concerns roasted meat. Made from yeast extract, this savory spread gives an umami, salty punch and a beautiful golden brown hue to anything it touches.
Marmite is also extremely high in vitamins (like vitamin B-12) and nutrients (like folic acid), so much so that it was fed to British troops during World War I.
Wondering how to use Marmite beyond this recipe? It is a perfectly acceptable (and vegan!) substitute for bouillon. And, while some people like to eat this controversial spread on toast, that's a bit much for me. That said, it's awesome in pasta, soups, stews, and grilled cheese sandwiches. And while I haven't tried it yet, it's apparently a good foil for chocolate too!
How to Make Smoked Leg of Lamb
Cooking lamb is easier than you might think—especially if you're slow cooking it in a pellet grill. Here's how to make this impressive dish:
Prep. Preheat your pellet smoker to 250ºF. Trim excess fat from the boneless lamb leg (leave a thin layer on top), then pat dry with a paper towel.
Step 1: Puncture the roast all over several dozen times with a paring knife like Tommy going after Billy Batts, but only going about ¼ inch deep. Slide the slices of garlic into the holes.
Step 2: Season. Sprinkle all over (top and bottom) with salt and pepper. Insert a few sprigs of rosemary under the roast before wrapping it back into roast shape. Use kitchen twine as needed to hold it together.
Step 3: Glaze. Mix together Marmite and mustard in a bowl. Spread all over the top of the roast. Pour wine around base of roasting pan and sprinkle in last sprigs of fresh herbs. Flip the fat side down so it’s on the bottom of your roasting pan.
Step 4: Smoke the leg of lamb in the preheated smoker for 3-4 hours, until an instant read meat thermometer hits 135-145ºF in the center of the roast. Check hourly, basting with the juices each time you do. (135ºF is medium-rare, 145ºF is medium.)
Step 5: Rest & Make Jus. Rest the smoked roast by tenting with aluminum foil on a cutting board for at least 15 minutes. In the meantime, reduce wine and drippings by simmering over medium-low heat.
Step 6: Serve. Thinly slice lamb meat on the bias and serve with reduced jus. Enjoy!
Oven-Roasted Leg of Lamb (Speedy Variation)
If you don’t have a smoker (or are simply short on time), you can make this smoked leg of lamb recipe in a 300ºF oven instead. It's a great way to cut the cooking time in half! Follow all the directions above for preparing the roast, just change your cooking method.
Don’t open the oven door for at least an hour before checking the roast to keep the heat in and create a nice crust. Each time you check, baste the roast with the wine and juices. It should register at least 135ºF (for medium) before removing it from the oven. Our 4-pound roast took about 2 hours, but yours might take more or less time.
Expert Tips
- Don't marinate the meat ahead of time. Leg of lamb will end up getting overly salty and tough if seasoned too far ahead of time. Don’t add the seasonings until about an hour ahead of time for the best results.
- Let the roast sit at room temperature for about 30 minutes before roasting to take some of the chill off—this will help the roast cook more evenly.
- Make sure the fat cap is facing down—the fat is where the flavor of the lamb is most pronounced. By letting it melt into the jus instead of coating the meat, you get just the right amount of that grassy flavor.
- Boneless vs. Bone-In. Your local butcher and local grocery stores might not offer boneless roasts. If that's the case, get a whole leg of lamb and remove the bone. Alternatively, keep the bone in, but note that the cooking time will increase by a few hours.
- Invest in Good Thermometers. They’re the best way to prevent under- or over-cooking your meat! An instant-read thermometer is all you need, but if you have room in the budget, this oven thermometer and alarm thermometer will make your life easier.
- Be Mindful. If you have guests at the table who are kosher or halal, make sure you check the meat for certification and be mindful of other rules. For example, alcohol isn’t halal-safe, so swap in beef or chicken broth for the wine.
Serving Suggestions
The thing I love about leg of lamb is it’s the perfect choice for all holiday meals, regardless of the time of the year. While lamb is a popular choice for Easter, there’s nothing stopping you from making it for Christmas or Father’s Day. Heck, you could even make it for a random family dinner just for something special!
While you’re welcome to serve it with any of your favorite sides, the bold, smoky flavor makes me want to pair it with bright, somewhat sweet counterparts. Roasted carrots with whipped feta, garlicky green beans, harissa roasted carrot salad, or harissa sweet potatoes are all great choices.
Adding some creamy comfort in the form of Greek yogurt mashed potatoes, cheesy fennel potato gratin, or garlic roasted cauliflower mash would also be welcome. I personally love having a bread basket on the table when I host, so black pepper focaccia or crusty ciabatta dinner rolls are likely to be on my table, too. Need more inspo? Check out this list of 41 sides for lamb.
Storage & Reheating Instructions
- Transfer any leftover lamb to an airtight container. It should keep well in the fridge for 3-4 days. If you plan on reheating it, I recommend leaving the roast whole rather than sliced to prevent overdoing it.
- You can also freeze any leftovers for up to 3 months. If you go this route, I recommend wrapping the lamb well in plastic wrap, transferring to a freezer bag, and removing as much air as possible to ward off freezer burn. Note that the lamb should be cool before wrapping, or you’ll trap ice crystals directly against the meat. Defrost overnight in the fridge.
- To reheat, I recommend using the oven at 350ºF. Place the defrosted roast in a roasting dish with leftover jus (or some broth or water), tent loosely with foil, and bake for 15-20 minutes, or until the internal temp of the deepest part of the roast reaches your preferred temp (at least 145ºF).
- Alternatively, you can heat smaller portions using a skillet over medium heat. Again, make sure to add some of the leftover jus or add a bit of broth or water to the pan to prevent it from drying out.
Frequently Asked Questions
While the internal temperature of the meat has to hit at least 145ºF for USDA approved food safety standards, think of lamb the way you would steak or other red meat roasts. Some people prefer their roasts more on the rare side, while others prefer medium or even well-done. Depending on your preference for pink, you can go anywhere from 135-165 degrees F. If your family is split, not to worry! Simply cut the lamb roast in half and cook in separate dishes.
The type of wood chips or pellets you use will impact the final flavor of the lamb, but I haven’t had any that are bad. We’re not the type to get super picky, so we usually use a blend rather than keep several types on hand for different things.
I mean, everyone has their preferences, but I certainly like it! The smoky flavor melds beautifully with lamb’s natural flavor profile, adding a nice complexity.
It depends! I personally like smoking my leg of lamb roast at 250ºF—low enough to get a slow-cooked texture, but high enough to help create a bit of a “bark” or crust. The time it takes will vary depending on how big (and thick) your leg roast is, whether or not there’s a bone, and whether your temperature gauge is accurate.
The best way to ensure perfectly cooked lamb is using an instant-read thermometer and stopping when you hit your preferred level of doneness (medium-rare is 135ºF, medium is 145ºF, medium-well is 155ºF, or well-done is 165ºF). A 4-pound boneless roast took 3.5 hours to reach 135ºF on my first try at 250ºF, 3.25 hours on my second go, and 4 hours on my final test. 🤷🏼♀️
If you end up with some leftovers, hooray! Don't feel limited to just sandwiches. Sliced leg of lamb can step in for gyros or chicken in a pita. Or chop it up and use it in stews or curries. Maybe get bold and make yourself a yummy biryani! Regardless of how you use up your leftover lamb, they're sure to be delicious.
More Holiday-Ready Main Dish Recipes
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Easy Smoked Boneless Leg of Lamb
Ingredients
- 5 lb Leg of Lamb or larger if you need
- 10 cloves Garlic sliced
- ¼ C Marmite
- ¼ C Whole Grain Mustard
- 5-6 sprigs Fresh Rosemary
- 1 ¼ C White Wine
- Kosher Salt and Pepper to taste
Instructions
- Preheat smoker to 250ºF. Trim excess fat from roast (leave a thin layer on top), then pat dry with a paper towel.5 lb Leg of Lamb
- Puncture several dozen times with paring knife, going about ¼ inch deep. Slide slices of garlic into holes.10 cloves Garlic
- Sprinkle all over (top and bottom) with salt and pepper. Insert a few sprigs of rosemary under the roast before wrapping it back into roast shape.5-6 sprigs Fresh Rosemary, Kosher Salt and Pepper
- Mix together Marmite and mustard in a bowl. Spread all over the top of the roast. Pour wine around base of roasting pan and sprinkle in last few rosemary sprigs.¼ C Marmite, ¼ C Whole Grain Mustard, 1 ¼ C White Wine
- Smoke in preheated smoker for an hour, then check the temperature with a meat thermometer. It should register at least 145F before removing it from the oven. Each time you check, baste the roast with the wine and juices. Our roast took about 3.5 hours.
- Rest roast by tenting with foil on a cutting board for at least 15 minutes. In the meantime, reduce wine and drippings by simmering over medium-low heat.
- Thinly slice roast on the bias and serve with reduced jus. Enjoy!
Notes
- Don't marinate the meat ahead of time. Leg of lamb will end up getting overly salty and tough if seasoned too far ahead of time. Don’t add the seasonings until about an hour ahead of time for the best results.
- Let the roast sit at room temperature for about 30 minutes before roasting to take some of the chill off—this will help the roast cook more evenly.
- Make sure the fat cap is facing down—the fat is where the flavor of the lamb is most pronounced. By letting it melt into the jus instead of coating the meat, you get just the right amount of that grassy flavor.
- Boneless vs. Bone-In. Your local butcher and local grocery stores might not offer boneless roasts. If that's the case, get a whole leg of lamb and remove the bone. Alternatively, keep the bone in, but note that the cooking time will increase by a few hours.
- Invest in Good Thermometers. They’re the best way to prevent under- or over-cooking your meat! An instant-read thermometer is all you need, but if you have room in the budget, this oven thermometer and alarm thermometer will make your life easier.
- Be Mindful. If you have guests at the table who are kosher or halal, make sure you check the meat for certification and be mindful of other rules. For example, alcohol isn’t halal-safe, so swap in beef or chicken broth for the wine.
- Transfer any leftover lamb to an airtight container. It should keep well in the fridge for 3-4 days. If you plan on reheating it, I recommend leaving the roast whole rather than sliced to prevent overdoing it.
- You can also freeze any leftovers for up to 3 months. If you go this route, I recommend wrapping the lamb well in plastic wrap, transferring to a freezer bag, and removing as much air as possible to ward off freezer burn. Note that the lamb should be cool before wrapping, or you’ll trap ice crystals directly against the meat. Defrost overnight in the fridge.
- To reheat, I recommend using the oven at 350ºF. Place the defrosted roast in a roasting dish with leftover jus (or some broth or water), tent loosely with foil, and bake for 15-20 minutes, or until the internal temp of the deepest part of the roast reaches your preferred temp (at least 145ºF). Alternatively, you can heat smaller portions using a skillet over medium heat. Again, make sure to add some of the leftover jus or add a bit of broth or water to the pan to prevent it from drying out.
Nutrition
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