Description
Our epic garlic herb butter Smoked Leg of Lamb recipe is the ultimate main dish for your next special occasion! Plus, a homemade chimichurri sauce!
Ingredients
Scale
Garlic Herb Butter:
- 3 garlic cloves, minced
- 3–4 tablespoons butter, softened (sub plant-based butter)
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme
- 1 teaspoon lemon zest
Smoked Leg of Lamb:
- 5–6 pound boneless leg of lamb
- 2 garlic cloves, cut into thin slices, lengthwise
- 1–2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Homemade Chimichurri Sauce:
- 1/2 cup fresh parsley
- 1/3 cup extra virgin olive oil
- 1/8 cup fresh cilantro
- 1/8 cup fresh basil
- 2 garlic cloves, peeled
- 1 tablespoon shallot, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- (optional) 1/8 teaspoon red pepper flakes
Serving Options:
- quick pickled onions
- lemon wedges
- tzatziki sauce
Instructions
- Take Out Lamb: Take lamb out of the fridge and let it come to room temperature.
- Prep Garlic Herb Butter: Put all ingredients in a small bowl and mix to combine, set aside.
- Prep Lamb: Cut 10-15, 1-inch slits in the lamb and push a slice of garlic into each one (you really can’t do too many, so feel free to add more if you love garlic!). Rub the outside of the lamb with the Garlic Herb Butter and season with kosher salt and pepper.
- Prep Smoker: Ensure grill grates are clean and preheat smoker to 225 degrees F.
- Smoke Lamb: Place the lamb directly on the grill grates of the smoker, close the lid, and let it smoke for about 2.5-3.5 hours for a medium-rare finish (135-140 degrees F). Use a probe thermometer or meat thermometer to keep track of the internal temperature at the thickest part of the meat. When it reaches an internal temperature of 134-140 degrees F, it can be removed from the smoker. Place the lamb on a cutting board and cover loosely with foil and let rest 15 minutes. (see Notes for doneness/internal temp)
- Make Chimichurri: While the lamb rests (or while it is on the smoker), put all of the Chimichurri ingredients in a food processor or blender and blend until fully combined. Set aside until ready to serve.
- Rest & Serve: Slice and serve the lamb with the Chimichurri Sauce on top.
Notes
- Internal Temp: for medium rare, pull when it reaches approx. 137/138 degrees F. For a medium finish, pull when it reaches 145 degrees F. Also note that it will be more well done on the edges and less cooked in the middle. Cooking until you reach 145 degrees F. will take longer than the cook time stated above.
- Testing: we tested this on a 5.7lb leg of lamb and it took right around 3 hours to come up to 138 degrees F. for a medium-rare finish.
- Total Cook Time: we gave a range for total cook time simply because it will depend on how thick your particular leg of lamb is, total weight and then also factors like hot spots on your smoker, wind, humidity, etc.
- Sauce: highly recommend making the chimichurri sauce above, but we also have Lamb Sauce or a Mint Chimichurri.
- Dairy Free: simply use a plant-based butter.
- Leftovers: make a yummy Chopped Gyro Salad!
Nutrition
- Serving Size: 6 oz
- Calories: 481
- Sugar: 0.2 g
- Sodium: 239.6 mg
- Fat: 36.5 g
- Carbohydrates: 1.4 g
- Fiber: 0.4 g
- Protein: 35.3 g
- Cholesterol: 136.4 mg