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Smoked Boneless Leg of Lamb

Smoked Boneless Leg of Lamb

If you're looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions!
Course dinner, Main Course
Cuisine American
Keyword lamb, pellet grill, smoked, smoker, smoker recipes, traeger
Prep Time 10 minutes
Cook Time 2 hours
Rest 15 minutes
Total Time 2 hours 25 minutes
Servings 8
Calories 374kcal


  • Wood Pellets: Apple, Pecan


  • 3-5 pound boneless leg of lamb
  • 2-3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons rosemary fresh - chopped
  • 2 tablespoons oregano fresh - chopped
  • 2 teaspoons kosher salt or sea salt
  • 1 teaspoon black pepper freshly ground


  • Coat the lamb with olive oil.
  • Then rub with garlic.
  • Cover with the rosemary, oregano, salt, and pepper.
  • Preheat the smoker to 250 degrees F.
  • Place the lamb directly on the smoker grate.
  • Smoke the lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
  • Remove it from the smoker and allow it to rest for 15 minutes before slicing.
  • Serve immediately.
  • Store any leftovers in the refrigerator.


Serving: 1g | Calories: 374kcal | Carbohydrates: 2g | Protein: 32g | Fat: 26g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg | Net Carbohydrates: 1g