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…
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!
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 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!
Also see how to smoke Traeger rack of lamb and this easy recipe for smoked lamb chops.
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.
Check out these Funfetti Easter cupcakes and Easter bunny pancakes…
See more lamb recipes…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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– Jenna
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Smoked Leg of Lamb (Boneless Recipe On Traeger Smoker)
Video
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!
Chef SantaClaus says
I am a Chef by trade. I have owned 6 or 7 different smokers in my life, 2 of witch were Traegers, currently a PitBoss and the Traeger Timberline 1300. ITS A P.O.S. WiFi doesn’t work, The manufacture tells me its my cable service issue. What does my cable service have to do with my smoker connecting to my phone. It’s a bunch of crap, its Traeger being lazy and not correcting their issues. I will be using a PitBoss smoker, much more superior and a lot less money. I will never own a Traeger again, I wish someone would buy this POS from me so I can get something better that works with the wifi service in my area (Southern California)
Christine says
Delicious!! The lamb cooked in 2.5 hours, was perfectly medium rare. The seasoning was spot on. Will definitely make this again. Smoked some potatoes, carrots and onions along side the lamb fantastic!!!
Tom Gagne says
I doubled the recipe because mine was a 5lb boneless leg-o-lamb. It cooked in about three hours to 130 with a Traeger set at 250.
Anyway–it turned out terrific–but I think it needs a sear. I figure there’s three-ish options.
1. turn the grill up 500 to start for a crisp then down to 250, or start at 250 then bump to 500.
2. broil in an oven either before the smoke or after the smoke.
3. pan-sear in a skillet before or after the smoke.
Do you have a recommendation which would be best, or whether to smear the seasoning before or after the sear?
Paula says
OMG, this was so good!