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

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

1. 1

   Step 1: Make the garlic-rosemary rub and season the lamb

   Combine the minced garlic, chopped rosemary, kosher salt, black pepper and olive oil into a paste. Pat the leg of lamb dry, rub the paste evenly over all surfaces, and let sit at room temperature for 30 minutes or refrigerate, covered, for up to overnight to deepen flavor. Bring to room temp before smoking if refrigerated.

   For this step

   • 4 1/2 lbBone-in leg of lamb
   • 2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 6 clovesGarlic, minced
   • 3 tbspFresh rosemary, finely chopped
   • 3 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Prepare the smoker and begin smoking

   Preheat your smoker to a steady 225°F (107°C) and add soaked hardwood chips (oak or hickory) to the smoke source. Place the lamb fat-side up on the grate with a probe thermometer inserted into the thickest part, away from bone, and smoke until the internal temperature reaches about 125°F (52°C), roughly 3 to 4 hours depending on size.

   For this step

   • 2 cupsHardwood smoking chips (oak or hickory), soaked 30 minutes
   
3. 3

   Step 3: Finish over high heat for crust and final temperature

   For a browned crust and a final doneness of about 135°F (57°C) for medium-rare, increase smoker heat to 400°F (204°C) or transfer the lamb to a preheated 425°F (218°C) oven or hot grill and roast/sear for 10–20 minutes until thermometer reads 135°F. Remove the roast and tent loosely with foil; rest for 15–20 minutes (carryover will bring it a few degrees higher).
   
4. 4

   Step 4: Make the mint-yogurt sauce

   While the lamb rests, whisk together the Greek yogurt, chopped mint, lemon juice and a pinch of salt and pepper (use the kosher salt from earlier) until smooth. Taste and adjust acidity or salt; a small drizzle of olive oil can be stirred in for silkiness. Chill briefly if you like a cool contrast to the warm meat.

   For this step

   • 1 cupGreek yogurt (full-fat)
   • 1/3 cupFresh mint, chopped
   • 1 lemonFresh lemon juice (about 1 lemon)
   
5. 5

   Step 5: Carve and serve

   Slice the lamb thinly against the grain, arranging on a warmed platter. Serve with spoonfuls of mint-yogurt sauce alongside and any pan juices; garnish with a few extra mint leaves or rosemary sprigs for presentation.
   

1. Combine the minced garlic, chopped rosemary, kosher salt, black pepper and olive oil into a paste. Pat the leg of lamb dry, rub the paste evenly over all surfaces, and let sit at room temperature for 30 minutes or refrigerate, covered, for up to overnight to deepen flavor. Bring to room temp before smoking if refrigerated.
2. Preheat your smoker to a steady 225°F (107°C) and add soaked hardwood chips (oak or hickory) to the smoke source. Place the lamb fat-side up on the grate with a probe thermometer inserted into the thickest part, away from bone, and smoke until the internal temperature reaches about 125°F (52°C), roughly 3 to 4 hours depending on size.
3. For a browned crust and a final doneness of about 135°F (57°C) for medium-rare, increase smoker heat to 400°F (204°C) or transfer the lamb to a preheated 425°F (218°C) oven or hot grill and roast/sear for 10–20 minutes until thermometer reads 135°F. Remove the roast and tent loosely with foil; rest for 15–20 minutes (carryover will bring it a few degrees higher).
4. While the lamb rests, whisk together the Greek yogurt, chopped mint, lemon juice and a pinch of salt and pepper (use the kosher salt from earlier) until smooth. Taste and adjust acidity or salt; a small drizzle of olive oil can be stirred in for silkiness. Chill briefly if you like a cool contrast to the warm meat.
5. Slice the lamb thinly against the grain, arranging on a warmed platter. Serve with spoonfuls of mint-yogurt sauce alongside and any pan juices; garnish with a few extra mint leaves or rosemary sprigs for presentation.