Smoked Leg of Lamb with Mint

How to Make Smoked Leg of Lamb with Mint

1. 1

   Step 1: Trim, tie and rub the lamb

   Pat the leg dry and trim any excessive fat, leaving a thin fat cap for flavor. Mix the kosher salt, black pepper, minced garlic, minced rosemary and olive oil into a paste and rub all over the lamb, working under the fat if possible. Tie the leg with kitchen twine at 1- to 1.5-inch intervals to promote even cooking and set aside in the fridge for at least 30 minutes or up to overnight.

   For this step

   • 5 1/2 lbBone-in leg of lamb
   • 2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   • 6 clovesGarlic cloves, minced
   • 2 tbspFresh rosemary, minced
   • 3 tbspOlive oil
   
2. 2

   Step 2: Prepare smoker and start smoking

   Preheat your smoker to a steady 225°F (107°C) and add soaked apple or hickory wood chips according to your smoker's instructions. Place the leg bone-side down on the grate away from direct heat and insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke undisturbed until the internal temperature reaches 115–120°F for medium-rare pull (approximately 3 to 3½ hours depending on size).

   For this step

   • 2 cupsApple or hickory wood chips (soaked 30 minutes)
   
3. 3

   Step 3: Make the mint sauce

   While the lamb smokes, combine the packed mint leaves, lemon juice and red wine vinegar in a food processor or finely mince the mint and whisk by hand. Slowly drizzle in 2 tablespoons of olive oil (from the ingredient list) and season with a pinch of salt and pepper to taste; the sauce should be bright and slightly loose. Refrigerate until ready to serve; flavors will deepen as it rests.

   For this step

   • 1 cupPacked fresh mint leaves
   • 2 tbspFresh lemon juice
   • 1 tbspRed wine vinegar
   
4. 4

   Step 4: Finish to temperature and rest

   When the meat reaches 125°F for medium-rare (or 135°F for medium), remove the leg from the smoker and tent loosely with foil. Let the lamb rest for 20–30 minutes; carryover cooking will bring it a few degrees higher while the juices redistribute. This resting step is essential for tender, juicy slices.
   
5. 5

   Step 5: Carve and serve with mint sauce

   Remove the twine, carve thin slices across the grain and arrange on a platter. Spoon the mint sauce over the sliced lamb or serve it on the side so guests can add as much as they like. Garnish with additional mint sprigs or lemon wedges and enjoy immediately.
   

1. Pat the leg dry and trim any excessive fat, leaving a thin fat cap for flavor. Mix the kosher salt, black pepper, minced garlic, minced rosemary and olive oil into a paste and rub all over the lamb, working under the fat if possible. Tie the leg with kitchen twine at 1- to 1.5-inch intervals to promote even cooking and set aside in the fridge for at least 30 minutes or up to overnight.
2. Preheat your smoker to a steady 225°F (107°C) and add soaked apple or hickory wood chips according to your smoker's instructions. Place the leg bone-side down on the grate away from direct heat and insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke undisturbed until the internal temperature reaches 115–120°F for medium-rare pull (approximately 3 to 3½ hours depending on size).
3. While the lamb smokes, combine the packed mint leaves, lemon juice and red wine vinegar in a food processor or finely mince the mint and whisk by hand. Slowly drizzle in 2 tablespoons of olive oil (from the ingredient list) and season with a pinch of salt and pepper to taste; the sauce should be bright and slightly loose. Refrigerate until ready to serve; flavors will deepen as it rests.
4. When the meat reaches 125°F for medium-rare (or 135°F for medium), remove the leg from the smoker and tent loosely with foil. Let the lamb rest for 20–30 minutes; carryover cooking will bring it a few degrees higher while the juices redistribute. This resting step is essential for tender, juicy slices.
5. Remove the twine, carve thin slices across the grain and arrange on a platter. Spoon the mint sauce over the sliced lamb or serve it on the side so guests can add as much as they like. Garnish with additional mint sprigs or lemon wedges and enjoy immediately.