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.

Cathy Darling, Grafton, West Virginia
Recipe by Southern Living April 1998

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 7 ingredients until blended.

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  • 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.

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