Smoked & Herb-Rubbed Leg of Lamb

Ingredients

• 1 whole leg of lamb (5–6 lbs), bone-in or boneless
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp cayenne (optional for a kick)
• 2 tbsp Dijon mustard or yellow mustard
• 2 tbsp olive oil or rendered lamb tallow
• 2 cups wood chips (hickory or applewood recommended)

 Instructions

1. Prep the Lamb

• Pat the leg of lamb dry with paper towels.
• Mix all dry spices together in a bowl.
• Rub mustard all over the lamb, then coat evenly with the spice mix.
• Let sit at room temp for 30–60 minutes while the smoker or grill heats up.

2. Fire Up the Smoker or Grill

• Preheat to 250–275°F for indirect cooking.
• Add soaked wood chips to the coals or smoker box for that sweet smoky flavor.

3. Smoke It Low & Slow

• Place lamb directly on the grill or in a shallow pan.
• Smoke for 3.5–4.5 hours, or until internal temp reaches 135°F for medium-rare or 145°F for medium.
• Baste lightly with olive oil or tallow halfway through to keep it juicy.

4. Rest & Slice

• Remove from heat and cover loosely with foil.
• Let rest 20–30 minutes.
• Slice thin across the grain.

What to Serve With It

• Skillet cornbread
• Collard greens with vinegar
• Roasted sweet potatoes or mashed with brown butter
• Pickled okra or chow chow
• Sweet tea or a cold bottle of soda pop