The BEST Smoked  Leg of Lamb

This easy smoked leg of lamb recipe turns out SO tender, juicy, and full of flavor. It will literally knock your socks off. It's the perfect side of meat for any special occasion, holiday, or family dinner. A simple marinade and rub plus a few hours on the smoker and you're ready to devour.

INGREDIENTS 3-4 lb leg of lamb  1 bottle zesty italian dressing 2 Tablespoon baharat seasoning 1 Tablespoon onion salt 1 Tablespoon garlic salt 1 Tablespoon coarse salt

1. Unwrap your lamb from the butcher's paper. Do not remove the butcher's string until you are ready to serve the meat.

2. Now it's time to add the smoked leg of lamb marinade. In an air-tight container place your lamb and pour your Italian dressing over the cut of meat. 3. Let the lamb marinate in the dressing for at least a few hours- up to 24 hours. Flip the meat every few hours to help the marinade flavor all sides of the meat.

4. Now that your lamb leg is thawed and marinated it's time to give it a herb salty rub.  You will need coarse sea salt, Baharat seasoning, onion salt, and garlic salt. 5. In a bowl combine your spices. Rub generously over your leg of lamb.

6. When you're ready to cook the lamb, preheat your smoker to 225°F. When hot, add your lamb with the rub. 7. Add an additional pan with water (to help keep lamb from drying out).

9. Cook until the internal temperature in the thickest part of the lamb reaches 145° F. If you prefer a more rare leg of lamb, cook to 140° F or 150° F for more done. 10. Remove the lamb with a towel instead of tongs to keep the juices in the meat from squeezing out.

11. The final step is to let your meat rest for 20 minutes. Wrap in foil to keep it warm.

12. After the lamb has rested, you will want to cut the string from the lamb before slicing it up and serving it.

13. Then slice up the smoked boneless leg of lamb and serve it up!

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