Easy Smoked Boneless Leg of Lamb
This simple roast comes together with just a handful of ingredients and very minimal prep. Don't have a smoker? There are easy tweaks for oven-roasting in the notes below. Make this delicious leg of lamb for your holiday table and watch your family scarf it down!
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
A note on temperature: 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.
Oven-Roasted Directions (Speedy Option)
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 4.5-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.
- 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
Calories: 189kcalCarbohydrates: 3gProtein: 26gFat: 6gSaturated Fat: 2gCholesterol: 76mgSodium: 280mgPotassium: 483mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 20mgIron: 3mg
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