Smoked Leg of Lamb
Delicious BBQ smoked leg of lamb prepared with a garlic & lemon marinade before cooked low and slow over hickory wood. This beautifully tender lamb cut is taken to a whole new level on the smoker.
Servings: 4
Ingredients
- 3 lbs leg of lamb
Marinade
- ⅔ cup extra-virgin olive oil
- ½ cup fresh Italian parsley leaves finely chopped
- ⅓ cup lemon juice
- 1½ tbsp kosher salt
- 1½ tbsp smoked paprika
- 2 tsp ground cardamom
- 4 cloves garlic finely chopped
- 1½ tbsp ground cumin
- 1½ tbsp ground ginger
- 1½ tbsp ground turmeric
Instructions
- Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag.
- Place the lamb inside the bag, press the air out, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.
- Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before smoking.
- Fire up your smoker to 225℉ (107°C)
- Once your smoker is at temperature, place the lamb on the smoker grates. Close lid and smoke to an internal temperature of 145°F (63°C), about 3 hours.
- Once ready, pull lamb from smoker and place on chopping board. Lightly cover in aluminum foil and leave to rest for 20 minutes before serving.