Step 1

Preheat the Traeger Grill or whatever pellet smoker you’re using to 225 degrees F for 15-30 minutes.

Step 2

Decide if you want to take off the netting from the lamb leg before smoking it. Technically it holds together the lamb leg, especially since the bone has been taken out. But we left the netting ON the lamb for this demo and it did take off chunks of the seasoning crust when it was done smoking. It’s your choice.

Step 3

Season the boneless leg of lamb. Start by adding olive oil to the outside and massage it in with your hands. Next, in a small bowl, make a rub with the dijon mustard, garlic, herbs and seasonings. Message them all the seasonings into the lamb.

Step 4

Smoke leg of lamb on Traeger Grill. Place the boneless leg of lamb directly onto the pellet grill grates, fat side up. Close the lid.

Step 5

Pull boneless lamb leg off the smoker. Expected cooking time for smoked boneless lamb leg is about 2.5 - 3 hours for medium rare. MEDIUM-RARE TEMP: we removed the boneless leg of lamb when the internal temperature reached 125 degrees F. MEDIUM TEMP: If you prefer a medium finish, pull the boneless leg of lamb off the smoker when the internal temperature of the meat reaches 135 degrees F.

Step 6

Rest. Allow your boneless leg of lamb to rest for at least 15-20 minutes, covered with foil so it reaches a higher internal temperature. MEDIUM-RARE FINISH: Let it rise to 135 degrees F. MEDIUM FINISH: Let it rest on a cutting board until the inside temperature rises to 145 degrees F.

Step 7

Slice and serve smoked lamb. Remove the netting and cut the boneless leg of lamb into slices, thick or thin slices (our fav) depending on your preference. Enjoy!