Smoked Leg of Lamb with Garlic, Rosemary and Mint Yogurt Sauce

Smoked leg of lamb is the kind of roast that fills a backyard with scent and a table with stories. This version leans into the classics—garlic and rosemary forming a fragrant crust—while the slow smoke gently tames lamb’s natural richness and keeps the interior tender and rosy. Smoking at low temperature develops a subtle woody edge from oak or hickory without overpowering the aromatics; finishing at high heat gives the outside a crisp, savory crust that contrasts perfectly with a plush medium-rare center. The mint-yogurt sauce is essential: its bright acid and cooling texture cut through the fat and lift each slice, turning each bite into a balanced mouthful.

This recipe is built for celebrations and cooks who like a bit of theatre: there’s a reassuringly long unattended smoking window followed by a rapid, gratifying finishing step. Use the bone-in leg for flavor and easier carving, and don’t rush the rest — carryover heat will nudge the roast to the ideal doneness. Whether you’re serving a formal holiday plate or a relaxed summer feast, this lamb rewards attention with bold, clear flavors and a dinner-table moment.