Smoked Leg of Lamb

Smoked leg of lamb is simply flavored with dried herbs to pair well with fresh vegetable side dishes. Smoking the lamb yields a tender piece of meat.


8 servings

Recipe from


1/2 cup olive oil
1/3 cup white vinegar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 garlic clove, minced
1 (5- to 6-pound) leg of lamb
Hickory wood chunks


Stir together first 7 ingredients until blended.

Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.

Soak wood chunks in water at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on hot coals.

Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.

Place lamb on lower food rack; cover with smoker lid.

Cook lamb 7 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°. Add charcoal, wood chunks, and water to smoker as needed.


Cathy Darling, Grafton, West Virginia,

April 1998