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    Home » Recipes » Grill Recipes » Smoker Recipes » Smoked Boneless Leg of Lamb (Pellet Grill Recipe)

    Smoked Boneless Leg of Lamb (Pellet Grill Recipe)

    Published: Mar 20, 2022 · Modified: Apr 11, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Smoked boneless leg of lamb recipe with text overlay

    Tender and juicy smoked boneless leg of lamb on the Traeger… coming right up!! Try this popular Easter main dish on the smoker grill for an extra-tasty result. Let’s smoke boneless lamb leg…

    Smoked Leg of Lamb Boneless Recipe On Traeger Smoker
    This tasty smoked boneless leg of lamb feeds about 6-8 people.

    HEY THERE — Don’t forget I post quick, easy recipes on Instagram. Join me at @sipbitego.

    Table of Contents

    • Why is boneless Traeger smoked lamb leg so good?
    • Ingredients
    • How to smoke boneless leg of lamb
    • FAQs
    • More Tasty Grill + Smoker Recipes
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Smoked Leg of Lamb (Boneless Recipe On Traeger Smoker)

    Why is boneless Traeger smoked lamb leg so good?

    • This smoked lamb roast is a great smoked food idea for Easter. 
    • It makes a stunning main dish.
    • Tasty – packed with fresh herbs and tangy dijon mustard.
    • Smokes faster than ​​bone in leg. 
    • New to smoking foods? See my step by step video for beginners (scroll to bottom of page). 

    Also see how to smoke Traeger rack of lamb and this easy recipe for smoked lamb chops.

    Serving Traeger Smoked Leg of Lamb Boneless Medium Rare Cooked On A Cutting Board
    This definitely more on the rare / medium-rare side, if you want your medium temperature smoked lamb, leave it on the grill longer!

    Ingredients

    Here’s what you need for smoking lamb… 

    infographic with list of ingredients for smoking boneless leg of lamb on traeger with text overlay
    • Boneless leg of lamb, about 2.5 pounds
    • Olive oil 
    • Dijon mustard
    • Garlic, chopped
    • Fresh rosemary
    • Dried oregano
    • Dried thyme  
    • Kosher salt and pepper
    Closeup of Seasoning on Smoked Leg Of Lamb Boneless Recipe

    How to smoke boneless leg of lamb

    Now I’ll walk you through it…

    infographic with steps to make smoked boneless leg of lamb on pellet grill

    Here’s an overview of the recipe…

    1. Turn on the Traeger and season the boneless leg of lamb all over.
    2. Smoke leg of lamb, fat side up for about 3 hours or until it reaches your desired level of doneness. 
    3. Rest for at least 15 minutes, covered with foil.
    4. Slice and serve smoked lamb.
    Smoking Boneless Leg Of Lamb with Traeger Pellet Grill

    Here’s a closer look at the recipe steps…

    1. Preheat the Traeger Grill or whatever pellet smoker you’re using to 225 degrees F for 15-30 minutes.
    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.
    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. 
    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.
    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. 
    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. 
    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!
    Thin Sliced Boneless Smoked Leg of Lamb on a cutting board

    When I think of smoking a leg of lamb, it’s usually around Easter time. It’s one of the most well-known cuts of meat for Christmas Eve, too.

    Other holiday favorites for our Easter menu include smoked rack of lamb, smoked lamb chops, sous vide prime rib, smoked turkey breast – or smoked whole turkey, or a beautiful smoker tri tip steak or a tri tip cooked in the oven.

    FAQs

    Which wood chips are good for smoking a leg of lamb?

    Lamb has a strong flavor, so when you smoke the lamb, you’ll want to choose stronger wood pellets like hickory or mesquite. Although it’s a little lighter in flavor, I also recommend trying Traeger Smoked Turkey Pellets because they have rosemary in them. 

    What sides go with this smoked lamb dish?

    This Traeger slow cooked leg of lamb is perfect with smoked corn on the cob (try cutting it off the cob and adding it to a seasonal salad recipe). Any of these potato side dishes would be great, too.

    What condiments go with smoked boneless leg of lamb?

    Try this delicious creamy peppercorn sauce or my easy tzatziki sauce. Or whip up a buttery lemon juice and white wine sauce. I’ll post one someday soon!

    Taking Smoked Leg of Lamb Without Bone Off The Pellet Grill

    More Tasty Grill + Smoker Recipes

    • Smoked mac and cheese
    • Smoked cream cheese
    • Smoked brisket flat
    • 321 ribs
    • Beer can chicken on the smoker
    • Smoked wings
    • Smoked tomahawk steak
    • Traeger tri tip
    • Smoked turkey breast
    • Smoked turkey legs
    • Whole smoked turkey
    • Smoked Traeger pizza
    • Smoked onion rings
    • Traeger smoked ham
    • Smoked whole chicken
    • Smoked jalapeno poppers
    • Smoked corn on the cob
    • Traeger beef ribs
    • Smoked leg of lamb
    • Smoked shrimp
    • Grilled chicken wings
    • Grilled skirt steak
    • Flank steak marinade
    • Grilled potato wedges
    • Smoked pulled pork
    • Want more? See my lineup of easy smoker recipes

    See my favorite smoker tools and seasonings in my Amazon Storefront.

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about smoking a leg of lamb on your pellet grill. 

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Smoked Leg of Lamb Boneless Recipe On Traeger Smoker

    Smoked Leg of Lamb (Boneless Recipe On Traeger Smoker)

    Tender, juicy smoked boneless leg of lamb on the Traeger pellet grill is a popular Easter main dish. Here’s what you need to make this delicious smoker lamb recipe…
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 6 people
    Calories: 179kcal
    Author: Jenna Passaro

    Equipment

    • Traeger Pellet Grill Ironwood 650

    Ingredients

    • 2.5 lb leg of lamb boneless
    • 1 tbsp olive oil
    • 1 tbsp mustard dijon
    • 4 cloves garlic diced
    • 1 tbsp rosemary fresh diced
    • ½ tsp oregano dried
    • ½ tsp thyme dried
    • 1 tsp salt kosher or sea salt
    • ¼ tsp pepper fresh cracked, black

    Instructions

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

    Video

    Notes

    See the recipe: https://sipbitego.com/smoked-leg-lamb-boneless
    Watch the full-length YouTube video for Traeger boneless leg of lamb recipe on Sip Bite Go’s YouTube channel.

    Nutrition

    Calories: 179kcal | Carbohydrates: 1g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 490mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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