There is simply no match for taste with this Smoked Leg of Lamb recipe.

Exclusively cooked long and slow in the smoky chamber of a pellet grill, a smoked lamb roast has such a complex flavor that is so simple to attain with this easy recipe. This is an elegant and impressive entrée that’s just perfect to enjoy sharing with guests or for a special family occasion. It’s an incredibly flavorful and tender recipe you are going to love and want to make often!

Smoked Lamb cut in half on a cutting board

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We’re Loving this Smoked Lamb!

A smoked boneless leg of lamb is marinated in a Dijon garlic sauce. The meat is infused with a slightly smoky flavor after cooking in a wood pellet grill like a Traeger. And the lamb in this recipe comes out lean, tender, and moist. What is not to love?

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Ingredients and Variations

LEG OF LAMB This is a lean and tender cut of meat. Usually, the boneless variety comes in a mesh bag that will need to be removed before preparation. If there is an excess of fat on the meat, trim it off, so that just a thin layer remains. Cook the meat with the fat side up. This allows the fat to render over the meat. It will help to make the meat of this smoked lamb shank crispier. This recipe also works well for a bone-in cut of meat. Bone-in meat cooks faster, so watch the cooking time.

MARINADE This smoked boneless leg of lamb recipe calls for a simple Dijon marinade made with seasonings like oregano, rosemary, garlic, honey, salt, and freshly ground black pepper. The ingredients can be easily tossed into a large zippered bag, no bowl necessary! Remember to mince the garlic and use freshly squeezed lemon juice. Although in a pinch, bottled lemon juice is fine.

Smoked Lamb before cooking

How to Marinade Leg of Lamb

Marinating a smoked lamb shank is so easy. Just mix the ingredients in a large zippered bag, and toss in the leg of lamb. Put it in the refrigerator and let it marinate for 8 hours or overnight. Remember to try and remove the air from the bag and give the lamb leg a little massage. This will help distribute the marinade and season the lamb.

How to Smoke Lamb?

Can you smoke lamb? The flavor of some meats is improved when they are smoked. Lamb is definitely one of those meats, it just loves to be smoked! The best wood to smoke leg of lamb is hickory, but apple will also do, as will mesquite. Here are the steps:

  1. Marinate lamb in a zippered bag.
  2. Roll the lamb roast into a round shape.
  3. Prepare the smoker (per the recipe below) and put the lamb inside to cook.
  4. Once cooked, sear it in a skillet, or broil in the oven. Let it rest before serving.

Smoked Lamb cooked on a rack

Cooking Time Tips

  • Remove the lamb from the refrigerator 1 hour before cooking and let it come to room temperature.  Discard the marinade.
  • It should take 2-3 hours to cook in the pellet oven. Place the thermometer in the thickest part of the leg. The internal temperature should read 135°F.
  • Once the lamb has been taken out of the grill, let it rest for 10 minutes uncovered. This helps the juices settle into the meat.
  • And again, once the smoked lamb roast has been seared on the stove or under the broiler and reaches the second temperature of 140°F, let it rest for another 15 minutes.

cooked Smoked Lamb on a cutting board

Tips, Tricks, and Side Dishes

  • This cut of meat pairs nicely with almost any side of vegetables. For a simple yet satisfying dish try Oven Roasted Potatoes with Parmesan Roasted Broccoli or Glazed Sweet Potatoes for a splash of color. And for a decadent dessert try this amazing Copycat Buster Bar Ice Cream Cake.
  • Lamb also pairs well with mint. How to make a mint sauce for lamb? Mix ½ cup chopped mint, ½ cup boiling water, 4 tbsps. vinegar, 4 tbsps. sugar (if a sweeter or less sweet sauce is desired, then adjust the sugar), salt, and pepper to taste. Mix and let sit for ½ an hour until the mint has infused in the water. Serve as an extra condiment at the dinner table to be drizzled over the lamb.
  • Be sure to let the lamb shank rest before serving so the juices lock in! 

Got Leftovers?

Leftover lamb will keep in the fridge for 3-5 days. It can also be frozen. This is quick and handy for those rushed dinner nights. Other options are to make a stir fry or a lamb stroganoff, similar to Instant Pot Ground Beef Stroganoff. The leftover meat can also be made into a stir-fry or used in place of ham in Split Pea and Ham Soup Recipe.

Smoked Lamb cut in half

Other Smoked Recipes To Try!

Smoked Lamb cut in half on a cutting board
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Smoked Leg of Lamb

Smoked Leg of Lamb is juicy & tender with a smoky flavor, marinated with a Dijon Mustard mixture.
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Marinating and Resting Time 8 hours 25 minutes
Total Time 11 hours 45 minutes
Servings 10 -15 servings*
Author Candace



  • Remove mesh or string ties from the lamb roast.
  • In a large zip top bag, mix together honey, garlic, dijon, rosemary, lemon juice, oregano, pepper, and salt. Add lamb to the zip top and massage to coat all sides of lamb leg. Remove air from the bag, seal, and marinate lamb for 8 hours or overnight.
  • Preheat smoker to 250°F.
  • Meanwhile, remove lamb from refrigerator and rest for one hour at room temperature. Discard marinade.
  • Roll lamb roast together (in a round shape) and place on the grate. Smoke lamb until it reaches 135°F using a digital thermometer, approximately 2-3 hours.
  • Remove lamb from smoker and rest uncovered for 10 minutes.
  • Sear in a cast iron skillet until internal temperature reaches 140°F on a digital thermometer. Alternatively, broil in the oven, watching carefully, until the lamb's internal temperature reaches 140°F.
  • Rest lamb uncovered for 15 minutes. Slice and serve.


*Estimate ⅓-½ pound per serving
5 from 7 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 217 | Carbohydrates: 9g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 356mg | Potassium: 447mg | Fiber: 1g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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