# Smoked Leg of Lamb with Garlic, Rosemary and Mint Yogurt Sauce > A celebratory smoked leg of lamb rubbed with garlic and rosemary, smoked low and slow to a tender medium-rare and finished for a crisp crust. Served with a bright mint-yogurt sauce that cuts the richness and makes this roast perfect for holidays and special gatherings. Canonical URL: https://www.topshelf.recipes/recipes/smoked-leg-of-lamb-garlic-rosemary-mint-yogurt-sauce ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 25, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 240 minutes - Total Time: 285 minutes - Servings: 4 - Difficulty: Medium - Category: Smoking ## Ingredients ### Make the garlic-rosemary rub and season the lamb - 4 1/2 lb Bone-in leg of lamb - 2 tbsp Kosher salt - 2 tsp Freshly ground black pepper - 6 cloves Garlic, minced - 3 tbsp Fresh rosemary, finely chopped - 3 tbsp Extra-virgin olive oil ### Prepare the smoker and begin smoking - 2 cups Hardwood smoking chips (oak or hickory), soaked 30 minutes ### Make the mint-yogurt sauce - 1 cup Greek yogurt (full-fat) - 1/3 cup Fresh mint, chopped - 1 lemon Fresh lemon juice (about 1 lemon) ## Ingredient Guide ### Hardwood smoking chips (oak or hickory), soaked 30 minutes Small pieces of hardwood used to generate smoke when grilling or barbecuing; soaking them briefly slows how fast they burn and helps produce steady smoke. This technique is particularly associated with American barbecue and smoking traditions; oak gives a medium, versatile smoke while hickory is stronger and a bit bacon-like. Find them at barbecue/outdoor stores, many supermarkets, or online; substitutes include larger wood chunks or pellets for a smoker, or a small dash of liquid smoke if you cannot access real wood. ## Instructions ### 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. ### 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. ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 933 kcal - Protein: 75.1 g - Carbohydrates: 6.4 g - Fat: 67.2 g - Saturated Fat: 26.5 g - Fiber: 1 g - Sugar: 2.8 g - Added Sugars: 0 g - Cholesterol: 275.9 mg - Sodium: 3204 mg - Potassium: 1045.1 mg - Calcium: 128.6 mg - Iron: 6.7 mg - Vitamin D: 0.4 mcg ## Tips ### Make a concentrated paste Mince the garlic very fine and mash with the rosemary and salt to form a paste so it adheres and flavors the meat instead of falling off during smoking. ### Probe placement matters Insert the thermometer into the thickest part of the leg, avoiding bone, to get an accurate read; bone conducts heat and will give a falsely high temperature. ### Choose your wood wisely Oak gives a balanced smoke that complements lamb, while hickory adds a stronger, bacon-like note—use oak for subtlety and hickory if you want a pronounced smoky edge. ### Finish hot for crust Don’t skip the high-heat finish: the contrast between low-and-slow interior and a quick blast at 400–425°F creates the savory crust that makes each slice appealing. ### Temper the sauce Make the mint-yogurt sauce just before serving and taste for acidity; a splash more lemon brightens leftover richness and a drizzle of olive oil adds silkiness. ## Variations and Substitutions ### Boneless leg option Use a boneless leg trimmed and tied—reduce smoking time slightly and monitor temperature closely, as boneless roasts cook a bit faster and are easier to carve thinly. ### Dairy-free sauce Swap Greek yogurt for a silken tofu or coconut yogurt base, add lemon and mint, and thin with a little olive oil for a cooling, dairy-free accompaniment. ### Middle Eastern twist Add ground cumin and coriander to the garlic-rosemary rub and finish the sauce with a pinch of ground sumac or a little pomegranate molasses for bright, regional flavor. ### Herb-forward variation Replace half the rosemary with chopped thyme and oregano, and fold parsley into the mint-yogurt for a greener, more Mediterranean sauce. ## Notes This smoked leg of lamb is great for holiday feasts or any time you want an impressive centerpiece with hands-off cooking. The mint-yogurt sauce is quick to make and refreshes each rich, smoky bite. ### Storage and Make-Ahead Leftover sliced lamb will keep in an airtight container in the fridge for up to 3 days; reserve any pan juices separately to spoon over when reheating. Reheat gently in a low oven (250–275°F) covered with foil for 10–15 minutes, or warm slices briefly in a skillet with a splash of stock to avoid drying out. The mint-yogurt sauce will keep 2–3 days refrigerated; stir before serving, and add a little water or olive oil if it tightens up. ### Serving Suggestions Serve the lamb with simple, textured sides that can stand up to its richness: roasted baby potatoes tossed with rosemary, charred spring vegetables, or a lemony couscous or freekeh salad. A crisp green salad with radish and cucumber echoes the mint-yogurt sauce, while toasted pita or lavash invites guests to make small sandwiches. For drinks, a medium-bodied red like Rioja or a peppery Syrah complements the smoke and herbs, and a dry Riesling or sparkling water is refreshing with the sauce. ## Frequently Asked Questions ### What internal temperature should I aim for? Smoke the leg to about 125°F for a rosy medium-rare after resting; after the high-heat finish remove at 135°F so carryover brings it to around 140°F depending on your roast and resting time. ### How long will smoking take? At 225°F expect roughly 3–4 hours for a 4.5 lb bone-in leg, but times vary with meat size, smoker behavior, and ambient temperature—rely on the probe thermometer, not the clock. ### Can I brine or marinate beforehand? Dry-brining with the kosher salt in the rub overnight deepens flavor and improves texture; avoid heavy wet marinades that mask the smoke and can prevent a crisp crust. ### Is it okay to finish in an oven instead of the smoker? Yes—transfer to a 425°F oven or a screaming-hot grill to develop the crust; the key is a quick, high-heat blast so the interior stays medium-rare while the exterior browns. ### Can I make the mint-yogurt sauce ahead? You can make the sauce up to 24 hours ahead; refrigerate and bring it up to cool-room temperature before serving, then taste and adjust lemon and salt as the flavors can mellow overnight. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)