Traeger Smoked Leg of Lamb

I love my Traeger pellet grill and smoker, and if you can eat it, chances are I’ve smoked it. Smoked Leg of Lamb is one of those crazy easy dishes that just turns out amazingly well. Tender lamb, plenty of garlic and herbs, and a kiss of smoke – what’s not to love? For Easter or any time of the year, this Traeger Smoked Leg of Lamb is fabulous!

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I love lamb, and I’m so glad my kids do too, because my husband doesn’t. That’s 3 out of the 4 of us loving lamb, so we eat lamb fairly often. 

Traeger Smoked Leg of Lamb is one of my favorites. It’s such a simple recipe, but a few cheffy tricks turn it into an amazing one. You can really infuse flavors from the herbs and the smoke with a few easy steps.

There’s nothing like a leg of lamb to really impress family and friends. And, to really turn up the chef dial, clean the bone first. Be sure to see all my tips below on how to do that, and your smoked leg of lamb will look magazine-cover-worthy!

Ingredients

• 1 leg of lamb – Frenched or bone-cleaned. See my tips below on how to do this if your butcher didn’t.
• Rosemary – Fresh rosemary, pulled off the stem.
• Thyme – Fresh sprigs of thyme, pulled off the stem.
• Garlic – Fresh garlic cloves.
• Olive oil

How to Make Traeger Smoked Leg of lamb

1. Remove the leg of lamb from the fridge to temper it. Set it on the counter and let it come to room temperature before smoking. About 2 hours.
2. Score the fat cap on the top of the lamb in a cross-hatch pattern.
3. Finely chop the rosemary, thyme, and garlic. Combine these herbs with olive oil to create a paste. I toss them all into a mini chopper and pulse to make a paste. 
4. Rub the herb paste generously over the entire surface of the lamb, working it into the cross hatches.
5. Preheat your Traeger to 180-F or set it to super smoke and let it come to temperature.
6. Place the seasoned leg of lamb on the smoker. Smoke at 180-F for about an hour to infuse maximum smoke into the lamb, then turn the heat to 225-F and continue smoking for about 2 hours or until the lamb reaches 135-140 F for medium rare.
7. Rest the lamb for at least 20 minutes before slicing. 
8. Serve and enjoy!

How to French or Clean the Bone

Frenching a leg of lamb, or cleaning the bone, involves removing the meat, fat, and sinew from the bone’s end, giving your dish a polished, professional appearance. Here’s how to do it:

• Start by making a cut around the bone, about 2 to 3 inches from the end, cutting through the meat and fat down to the bone.
• Using a sharp knife, scrape the meat and fat away from the bone, pushing it down to expose a clean bone.
• Trim any excess fat or sinew from the meaty part of the leg to ensure even cooking and a neat presentation.

This technique not only enhances the visual appeal of your smoked leg of lamb but also makes it easier to carve and serve.

Chef Jenn’s Tips

• Always temper meat before cooking it. This means letting it come to room temperature. This reduces the amount of time it takes to smoke and allows for a much more even and gradual cook.
• Use a meat thermometer to check the internal temperature of the lamb for perfect doneness.
• Letting the lamb rest after smoking is crucial; it makes a noticeable difference in tenderness.
• Experiment with wood chips for different smoky flavors. Applewood or hickory pairs beautifully with lamb.
• Always smoke to temp, not time. Smoking time can vary based on the size of the leg of the lamb, the temperature of the lamb, and even how windy it is outside.

Recommended

Make It A Meal

A smoked leg of lamb pairs wonderfully with a range of sides. I love it with Au Gratin Potatoes or Rosemary Braised Potatoes. Add asparagus for a full and delicious meal.

Storage

Leftover smoked leg of lamb should be stored in an airtight container in the refrigerator and eaten within 3-4 days for the best quality. For longer storage, slice the remaining lamb, wrap it tightly in foil or freezer paper, and freeze. Properly stored, frozen lamb will maintain its best quality for about 2-3 months. Thaw overnight in the refrigerator before reheating gently to retain its moisture and flavor.