- 1 boneless leg of lamb
- 6 garlic cloves, slivered (optional)
- Butcher's twine
- 1 cup salt
- ¼ cup sugar
- 1 gallon water (4 cups divided)
- 3 bay leaves
- 2 tablespoons black peppercorns
- 1 cinnamon stick
- 8 cloves
- Wet seasoning
- 1 cup fresh mint
- 1 cup fresh parsley
- 10 cloves garlic
- Zest of one lemon
- Juice of one lemon
- ½ cup olive oil
- Prep time: 24 ½ hours
- Cook time: 4 hours
- Servings: 6
When it comes to lamb, people typically fall into two categories: Those who love it, and those who don’t know they love it.
There’s a lot to love about lamb.
Lamb is lean and full of flavor. It’s surprising that with all these perks we don’t think of cooking lamb on the pellet smoker more often.
This boneless leg of lamb recipe is perfect for smoking on the pellet grill. You don’t need a special occasion to serve this versatile meat; it’s equally at home at an impromptu gathering as it is a more formal event.
Let of Lamb Cooking Instructions:
- Brining is optional, but if you have the time it will make the meat even more delicious.1
Begin with brining the meat.Begin with brining the meat.
- In a medium saucepan, combine 4 cups of water with the salt, sugar, bay leaves, cloves and cinnamon stick. Heat the solution until the salt and sugar dissolve. Allow the solution to cool and add it to the remaining water.
- Remove any silver skin from the lamb with a sharp knife. Submerge the lamb in the brine and allow it to rest in the refrigerator for 24 hours.
Make the wet seasoning.Make the wet seasoning.
- Place all wet seasoning ingredients except the olive oil in a blender, and pulse until you have a wet paste. If needed, add water one tablespoon at a time to loosen up the mixture.
- Add the olive oil and pulse the blender to combine it with the other ingredients.
Bring it all together.Bring it all together.
- Remove the lamb from the brine and pat dry. Discard any leftover brine. If desired, cut small slits in the lamb and insert the garlic slivers just below the surface of the meat.
- Fashion the lamb into a football-shaped roast, using butcher’s twine to tie it together.
- Brush a layer of the wet seasoning on the outside of the lamb to coat. You may have some of the wet seasoning left over.
Get your grill on.Get your grill on.
- Preheat your pellet grill to 325°F.
- Place the roast into your pellet grill, and cook until it reaches an internal temperature of 145°F. This should take about 30 minutes per pound.
Remove, rest and serve.Remove, rest and serve.
- Remove the lamb, wrap tightly in foil, and allow it to rest for about 10 minutes. Then unwrap, remove the butcher’s twine and serve.
What is the perfect temperature to cook leg of lamb?
Smoking boneless leg of lamb is a balance between flavor and texture.
325°F is the perfect temperature to cook this dish because it allows the lamb to bathe in Kingsford’s all-natural wood pellet smoke for longer than a higher temperature would require.
But 325°F is also enough heat so that the exterior of the meat will brown and form a delicious bark or crust.
How long to smoke a leg of lamb?
If you’re planning on smoking a boneless leg of lamb, budget for about 30 minutes per pound when cooking at 325°F. This may seem like a long time but, at this temperature, the lamb is slow smoke-roasting and its flavors are intensifying by the minute.
What is the internal temperature of cooked leg of lamb?
Anytime you cook a large roast of meat, cooking times will vary. Using a high-quality digital-probe thermometer is essential for monitoring the meat’s doneness.
Lamb is like most dark meats.
Most people prefer it cooked between medium rare (130°F–135°F) to medium (135°F–145°F). But you’re not compromising anything to cook it a little longer. When it’s served between medium rare and medium, the meat is still juicy and tender.
The USDA recommends cooking lamb to a safe internal temperature of 145°F. If you prefer it slightly less cooked, it’s still edible at lower temperatures, unlike some meats such as chicken.
Using Kingsford® Hardwood Pellets to smoke your meat ensures that all of the natural flavors are enhanced with smoke, not overpowered.
What are the best wood pellets to smoke leg of lamb?
People love to smoke lamb with hickory wood. Hickory is a big, distinct flavor that can add a bacon-like perfume to the dish. Lamb actually tastes better when it partners up with the bold essence of hickory, and Kingsford’s wood pellets are perfect for the task.
Kingsford® Hickory Pellets are 100% hardwood and perfect for the savory flavor of lamb. If you prefer a slightly sweeter smoke flavor, Kingsford® Classic Pellets are also worth trying for this dish. It combines hickory with oak and cherrywood so it has a strong foundation with sweet nuances that leave you wanting another bite.
What is the difference between bone-in and boneless leg of lamb?
For my money, boneless leg of lamb is the way to go. Although people think the bone adds flavor to food, flavor is pretty hard to measure and there are more benefits to having the bone removed.
For starters, a boneless leg of lamb cooks more evenly.
The meat closest to the bone is often underdone compared to the rest of the roast. A boneless leg of lamb also cooks faster than one with the bone still attached because the bone takes quite some time to heat up.
Boneless lamb is also simpler to slice. When you have to carve lamb meat from the bone, it yields inconsistent pieces. It’s much easier to get consistent slices with the bone removed.