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Marinate the lamb. Combine all ingredients for the marinade in a zip top bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours.
Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for this smoke.
Smoke the leg of lamb. Remove the lamb from the marinade and place it directly on the grill grates of the smoker. Close the lid and smoke for approximately 3-4 hours or until the internal temperature of the lamb reaches 130 degrees F (for medium doneness).
Sear. Increase the heat on the grill to 400 degrees F and finish cooking the lamb until the internal temperature reaches 135-140 degrees F (for medium). This will give the lamb nice crispy edges for a fantastic finish.
Rest and serve. Remove the lamb from the grill to a serving platter. Rest for 15-20 minutes. Remove the twine from the leg of lamb, then slice and serve.