Traeger Smoked Leg of Lamb
Traeger Smoked Leg of Lamb is an easy, impressive dish. Fresh herbs, garlic, and a perfect hint of smoke make it tender and flavorful. Whether for a special occasion or a cozy dinner, this smoked lamb will steal the show.
Servings: 6 servings
Calories: 393kcal
Ingredients
- 1 leg of lamb bone frenched
- ¼ cup fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 6 cloves garlic minced
- ¼ cup olive oil
Instructions
- 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.
- Score the fat cap on the top of the lamb in a cross-hatch pattern and French the bone if it isn't already. Season with salt and pepper.
- 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.
- Rub the herb paste generously over the entire surface of the lamb, working it into the cross hatches.
- Preheat your Traeger to 180-F or set it to super smoke and let it come to temperature.
- 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.
- Rest the lamb for at least 20 minutes before slicing.
- Serve and enjoy!
How to French or Clean the Bone
- 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.
Notes
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.
Nutrition
Serving: 2slices | Calories: 393kcal | Carbohydrates: 2g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 152mg | Sodium: 149mg | Potassium: 722mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 5mg