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…
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Table of Contents
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.
Ingredients
Here’s what you need for smoking lamb…
- Boneless leg of lamb, about 2.5 pounds
- Olive oil
- Dijon mustard
- Garlic, chopped
- Fresh rosemary
- Dried oregano
- Dried thyme
- Kosher salt and pepper
How to smoke boneless leg of lamb
Now I’ll walk you through it…
Here’s an overview of the recipe…
- Turn on the Traeger and season the boneless leg of lamb all over.
- Smoke leg of lamb, fat side up for about 3 hours or until it reaches your desired level of doneness.
- Rest for at least 15 minutes, covered with foil.
- Slice and serve smoked lamb.
Here’s a closer look at the recipe steps…
- 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!
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
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.
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.
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!
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
- 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:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- 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)
Equipment
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!
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