📝 About This Recipe
This recipe elevates the humble leg of lamb into a masterpiece of the pit, blending the rustic tradition of open-fire cooking with refined Mediterranean aromatics. The slow infusion of oak smoke mellows the lamb's natural gaminess, while a heavy crust of fresh herbs and garlic creates a savory, crackling exterior. It is a stunning centerpiece that promises a tender, blushing pink interior and a depth of flavor that only hours of low-and-slow heat can achieve.
🥗 Ingredients
The Meat
- 6-7 lbs Bone-in Leg of Lamb (trimmed of excess fat cap but leaving a thin layer)
The Wet Rub (Herb Paste)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 8 cloves Garlic (minced into a paste)
- 3 tablespoons Fresh Rosemary (finely chopped)
- 2 tablespoons Fresh Thyme (finely chopped)
- 2 tablespoons Dijon Mustard (acts as a binder)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 2 teaspoons Black Pepper (coarsely cracked)
- 2 tablespoons Kosher Salt (adjust to preference)
The Basting Liquid
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Beef Broth (low sodium)
- 2 tablespoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even cooking throughout the muscle.
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2
Using a sharp paring knife, score the fat cap in a crosshatch pattern, being careful not to cut into the meat itself. This helps the fat render and the rub to penetrate.
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3
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and pepper until it forms a thick, fragrant paste.
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4
Slather the herb paste over the entire surface of the lamb, massaging it into the score marks and crevices. Let it sit for 30 minutes while you prep the smoker.
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5
Preheat your smoker to 250°F (121°C). Use a mild wood like Oak or Pecan; fruitwoods like Cherry also work beautifully with lamb.
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6
Place the lamb directly on the smoker grates, fat-side up. Insert a meat probe into the thickest part of the leg, avoiding the bone.
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7
In a spray bottle, combine the apple cider vinegar, beef broth, and lemon juice. This will be your spritz to keep the exterior moist.
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8
Smoke the lamb undisturbed for the first 90 minutes to allow the bark to set.
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9
After 90 minutes, lightly spritz the lamb with the vinegar mixture every 45 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
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10
Once the target temperature is reached, remove the lamb from the smoker. The carry-over heat will bring the final temp to about 135°F-140°F.
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11
Transfer the lamb to a cutting board and tent loosely with foil. Allow it to rest for at least 20-30 minutes; this is crucial for the juices to redistribute.
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12
Carve the lamb against the grain into thin slices and serve immediately while warm.
💡 Chef's Tips
Always use a digital meat thermometer; lamb can turn from succulent to dry very quickly if overcooked. If you prefer a more 'pulled' consistency, cook to 195°F, but for a leg of lamb, medium-rare (135°F) is the gold standard for flavor. Avoid heavy woods like Mesquite which can overwhelm the delicate flavor of the lamb. If the herb paste is too thick, add a teaspoon more of olive oil until it reaches a spreadable consistency. Save the bone for a rich lamb stock or to flavor a pot of white beans the next day.
🍽️ Serving Suggestions
Serve with a side of cooling Greek Tzatziki sauce to cut through the richness of the smoke. Pairs beautifully with roasted root vegetables or a bright lemon-herb orzo salad. For a wine pairing, choose a bold Cabernet Sauvignon or a peppery Syrah. Warm pita bread and a zesty Greek salad make this a complete Mediterranean feast. A side of mint chimichurri provides a fresh, modern twist on the classic mint jelly pairing.