Smoked Leg of Lamb on a Weber Kettle: An Unforgettable Flavor Experience
There’s nothing quite like the rich, savory aroma of a perfectly smoked leg of lamb. While often reserved for special occasions or holiday tables, this impressive cut of meat is surprisingly simple to prepare on your Weber Kettle grill. Its modest size makes it a manageable project, and the smoking time is relatively short, meaning you can achieve incredible flavor without spending an entire day tending to your smoker.
This recipe transforms a humble leg of lamb into a culinary masterpiece with the strategic addition of fresh garlic, aromatic rosemary, and a flavorful lamb rub. The gentle kiss of smoke from your Weber Kettle elevates the lamb’s natural, distinctive essence, adding an layer of depth and complexity that will leave a lasting impression. While lamb is traditionally associated with springtime celebrations, this straightforward and incredibly delicious recipe ensures you’ll want to fire up your smoker for leg of lamb year-round. It’s an easy, economical, and utterly satisfying way to enjoy one of the most flavorful meats available.
Why You Should Master This Smoked Leg of Lamb Recipe on Your Weber Kettle
If you’re looking for a show-stopping dish that’s both approachable and incredibly rewarding, this smoked leg of lamb recipe is your answer. Here’s why it deserves a spot in your grilling repertoire:
- Uncompromised, Unforgettable Flavor: This is arguably the most compelling reason to try smoking lamb. The unique, robust flavor of lamb is beautifully complemented by the infusion of fresh garlic, fragrant rosemary, and a well-balanced lamb rub. When combined with the slow, low smoke from your Weber Kettle, these elements create a harmonious symphony of tastes that enhance the lamb’s inherent “exotic” and fascinating essence. The smoky notes don’t just add to the flavor; they create a more profound, nuanced experience that you simply can’t achieve with other cooking methods.
- Economical Elegance: Enjoying a premium cut like leg of lamb doesn’t have to break the bank. A small, boneless leg of lamb, typically around 2.5 pounds, can often be found at your local grocery store for about $20. This size comfortably serves two people, making it a surprisingly affordable gourmet meal at roughly $10.00 per serving. Compare that to the cost of a leg of lamb entrée at a high-end restaurant, and you’ll quickly see the value in preparing this dish at home. It’s an accessible luxury.
- Engaging and Enjoyable Preparation: The preparation process for this leg of lamb is not only simple but also genuinely fun. Creating small slits across the surface of the lamb and inserting thin slices of garlic and delicate pinches of fresh rosemary is a wonderfully tactile experience. This technique ensures that the intense flavors penetrate deeply into the meat. As you work, you’ll feel like a true chef, crafting a visually stunning and aromatic centerpiece. When finished, the garlic and rosemary-infused leg of lamb emerges from the smoker looking like a true work of culinary art, ready to impress.
- Effortless Smoking on Your Weber Kettle: For those new to smoking or seeking a hassle-free smoking experience, this recipe is a dream come true. A 2.5-pound leg of lamb cooks in just 30 to 45 minutes on your Weber Kettle. The indirect smoking method means minimal fuss – no constant turning, flipping, or complicated adjustments are required. Simply set the lamb on your grill grate, close the lid, and let the smoke work its magic. It’s a truly “set it and forget it” process for a surprisingly quick smoke.
Essential Ingredients for Smoked Leg of Lamb on a Weber Kettle
The beauty of this recipe lies in its simplicity. High-quality ingredients are key to unlocking the best flavor from your leg of lamb.
- One 2 1/2 pound small leg of lamb, without the bone: A boneless leg of lamb is easier to prepare and carves beautifully. This size is perfect for a quick smoke and serves two to four people generously. Look for a fresh, vibrant red color and firm texture.
- 2 cloves of garlic, cut into thin slices: Fresh garlic is non-negotiable here. Slicing it thinly allows its pungent flavor to distribute evenly throughout the meat as it cooks.
- 1/4 cup coarsely chopped fresh rosemary: Rosemary and lamb are a classic pairing. The woody, pine-like notes of fresh rosemary complement the richness of the lamb beautifully. Coarsely chopping it releases its essential oils.
- 1 tablespoon olive oil: A light coating of olive oil helps the rub adhere to the lamb and promotes a beautiful crust while keeping the meat moist.
- 1/2 cup lamb rub: A good lamb rub should enhance, not overpower, the natural flavor of the lamb. My custom blend (details below) is designed to do just that, with earthy and aromatic spices.
Step-by-Step Directions for Smoking Leg of Lamb on Your Weber Kettle
Follow these detailed steps for a perfectly smoked leg of lamb:
1. Set up your Weber Kettle for indirect smoking: Achieving consistent, indirect heat is crucial for smoking. Begin by filling your charcoal chimney fire starter with charcoal briquettes. Once the briquettes are fully lit and covered in a light gray ash, carefully empty them onto the center of your Weber Kettle’s charcoal grate. Using long-handled tongs, push the hot charcoal to both sides of the Weber Kettle, creating two equal piles. This creates an open space in the middle for your drip pan and the lamb, ensuring indirect cooking. Add three fresh charcoal briquettes and two small pieces of pre-soaked wood (or a handful of wood chips) to each pile. The wood chips will generate the smoke flavor. Continue to add more charcoal and wood as needed throughout the smoking process to maintain a consistent temperature and smoke stream, aiming for a consistent temperature of around 225-250°F (107-121°C).
2. Prepare the leg of lamb: For even cooking, it’s best to bring your leg of lamb to room temperature before smoking, typically by letting it sit out for 30-60 minutes. Use paper towels to thoroughly pat the leg of lamb dry – this helps the rub adhere and promotes better browning. Inspect the lamb for any excess silver skin (a thin, silvery membrane) or large deposits of fat. Trim off any significant fat pockets or silver skin, as these can prevent the smoke and rub from penetrating. If your boneless leg of lamb is loosely rolled, tie four pieces of kitchen twine around it at even intervals. This helps the lamb maintain a uniform shape, ensuring it cooks evenly and doesn’t fall apart during smoking.
3. Insert the garlic and rosemary: This step is where much of the incredible flavor is infused. Using a small, sharp paring knife, make small slits, about 1/2 inch deep, all over the surface of the leg of lamb. Aim for roughly 15-20 slits, distributing them evenly. Into each pocket you’ve created, insert one thin slice of garlic. Then, follow with a small pinch of fresh rosemary, pushing it gently into the same pocket alongside the garlic. This ensures the aromatic flavors are deeply embedded within the meat. Once all the garlic and rosemary are inserted, lightly brush the entire surface of the leg of lamb with olive oil. Finally, generously sprinkle your lamb rub over the oiled surface, patting it gently to ensure it adheres well and forms an even coating. This flavorful crust will develop into a delicious bark during smoking.
4. Place the leg of lamb onto the smoker: For easier handling and to prevent the lamb from sagging through the grill grates, place the prepared leg of lamb on an 8” x 10” wire oven rack. Now, carefully place this rack, with the lamb on top, onto the center of your smoker’s main grill grate, directly above the empty space between your charcoal piles. Insert a reliable meat thermometer into the thickest part of the leg of lamb, ensuring it doesn’t touch any bone (if using a bone-in cut). Replace the lid to the Weber Kettle, making sure the vents are adjusted to maintain your target temperature of 225-250°F (107-121°C). Smoke the leg of lamb until its internal temperature reaches 120-125°F (49-52°C) for a perfect medium-rare doneness. This typically takes approximately 30-45 minutes for a 2.5-pound boneless leg, but always rely on the internal temperature, not just the time.
5. Remove the leg of lamb and rest: Once the leg of lamb reaches your desired internal temperature, carefully remove it from the Weber Kettle, still on its wire rack. Transfer it to a cutting board and tent it loosely with aluminum foil. This resting period is critical! Allow the lamb to rest for at least 10 minutes before carving. Resting allows the meat’s juices to redistribute throughout the cut, resulting in a more tender, succulent, and flavorful finished product. Skipping this step can lead to dry, less enjoyable lamb.
Variations and Substitutions for Your Smoked Leg of Lamb
This recipe is incredibly versatile, allowing for adjustments to suit different preferences and occasions.
Adjusting the Size of Your Leg of Lamb: This recipe features a boneless half leg of lamb weighing 2 1/2 pounds, an ideal size for a quick, intimate meal serving two to four. Its manageable size and fast cooking time make it perfect for satisfying a sudden craving for lamb. However, if you’re hosting a larger gathering or feeding a family, a full bone-in leg of lamb, typically weighing 5 to 7 pounds, is a fantastic choice. The bone adds even more flavor and helps retain moisture. You can easily adapt the ingredients and methods described here for a larger cut; just be sure to increase the smoking time significantly and always monitor the internal temperature with a reliable meat thermometer. Expect a larger leg to take anywhere from 1.5 to 3 hours, depending on its weight and whether it’s bone-in or boneless.
Exploring Lamb Rubs and Flavor Profiles: Lamb possesses a distinct, rich flavor that benefits from a rub designed to enhance rather than mask it. Because lambs graze on a diet of grass and often wildflowers, herbs and spices with earthy, floral, or slightly pungent notes pair exceptionally well. While many excellent pre-made lamb rubs are available, creating your own allows for customization and fresh ingredients. My personal favorite, “Chef Keith’s Lamb Rub,” is simple yet incredibly effective and used in this recipe:
Chef Keith’s Signature Lamb Rub
Combine equal parts of the following for a robust and aromatic blend:
- Mesquite seasoning: Adds a foundational smoky depth and a hint of Southwestern flair.
- Kebsa (a Middle Eastern spice blend): A complex blend, often including cardamom, cinnamon, cloves, and black pepper, which introduces warm, exotic notes that beautifully complement lamb.
- Dried rosemary: While fresh rosemary is inserted into the lamb, dried rosemary in the rub provides a more consistent, subtle layer of its signature piney aroma.
- Dried basil: Offers a sweet, peppery, and slightly minty flavor that brightens the lamb.
- Dried oregano: Contributes an earthy, slightly bitter, and peppery flavor profile, a classic Mediterranean pairing with lamb.
Feel free to experiment with other spices like smoked paprika, ground cumin, coriander, or even a touch of mint for different flavor profiles. The goal is to build layers of complementary flavors that highlight the lamb’s natural goodness.
Expert Tips and Tricks for Smoking Leg of Lamb on Your Weber Kettle
Achieving a perfectly smoked leg of lamb is easy with a few insider tips:
Understanding Leg of Lamb Cooking Time: A common misconception is that a cut of meat like lamb will take hours to smoke. For a 2 1/2-pound boneless leg of lamb, this isn’t the case! It truly does not take very long to reach an internal temperature of 120-125°F (49-52°C) for medium-rare. Because of its relatively small size and lean nature, it cooks quicker than larger, fattier cuts. Therefore, it is absolutely essential to keep a close eye on your leg of lamb and have your reliable meat thermometer at the ready. Don’t rely solely on timing; temperature is your most accurate guide.
Achieving the Perfect Doneness: The ideal doneness for lamb is a matter of personal preference, but it’s widely agreed among chefs and lamb enthusiasts that lamb is best enjoyed medium-rare, or even slightly on the rare side. When lamb is cooked to a “well done” or gray stage, it tends to lose its distinctive flavor, tenderness, and much of its inherent goodness. For a truly exquisite experience, aim for a vibrant pink center – not raw red, but beautifully rosy. As mentioned, lamb cooks quickly on the smoker, so frequent temperature checks are key. Insert your meat thermometer into the thickest part of the leg, avoiding the bone. You’re aiming for an internal temperature of 120-125°F (49-52°C) for medium-rare. This should take approximately 30-45 minutes for a smaller boneless leg, but adjust based on the lamb’s exact size and your specific grill’s temperature fluctuations.
Utilizing an 8” x 10” Wire Oven Rack and a Drip Pan: These two simple pieces of equipment can significantly improve your smoking experience.
- Wire Oven Rack: Placing your leg of lamb on a wire oven rack before setting it on the grill grates serves several important purposes. Firstly, it prevents the lamb from potentially sagging into the spaces between the grill grates, ensuring even cooking and preventing any part of the meat from being overexposed to direct heat. Secondly, it makes handling the lamb much easier. You can effortlessly move the entire rack with the lamb on it, both onto and off the Weber Kettle, minimizing direct contact with the hot meat.
- Aluminum Drip Pan: Position an aluminum drip pan, filled halfway with water, directly on the charcoal ash tray underneath where the leg of lamb will sit. This serves a dual purpose. Not only does it catch all the delicious drippings (making cleanup significantly easier – simply toss it when you’re done!), but the water in the pan also adds essential moisture to the smoking environment. This helps keep the lamb from drying out during the cooking process, contributing to a more succulent and tender result.
Choosing the Right Wood for Smoking Lamb
The type of wood you choose can subtly (or not so subtly) influence the final flavor of your smoked leg of lamb. For lamb, you generally want woods that offer a robust but not overwhelming smoke flavor. Here are some excellent choices:
- Oak: A classic choice, oak provides a medium-strong smoke flavor that pairs well with most red meats, including lamb. It’s balanced and consistent.
- Hickory: Offers a strong, bacon-like flavor that can be quite pronounced. Use sparingly if you prefer a milder smoke, or combine with a lighter wood.
- Cherry: A fruitwood that imparts a mild, sweet, and fruity smoke, along with a beautiful reddish hue to the meat. It’s a fantastic option for a more delicate smoky flavor.
- Apple: Similar to cherry, applewood provides a very mild, sweet, and subtle fruity smoke, perfect for those who want a hint of smoke without overpowering the lamb.
- Mesquite: The strongest of the common smoking woods, mesquite delivers an intense, earthy, and bold smoke flavor. Use it sparingly or mix it with a milder wood to avoid bitterness, especially with a smaller cut of lamb.
For this recipe, a mix of oak and cherry or apple would provide a wonderfully balanced flavor profile that complements the rosemary and garlic perfectly.
Serving Suggestions for Smoked Leg of Lamb
A perfectly smoked leg of lamb is the star of any meal, but pairing it with complementary side dishes elevates the entire dining experience. Here are a few ideas:
- Roasted Root Vegetables: Carrots, parsnips, and potatoes, roasted with rosemary and thyme, echo the flavors in the lamb and provide a hearty accompaniment.
- Creamy Mashed Potatoes or Polenta: A smooth, rich side dish provides a comforting contrast to the savory lamb.
- Fresh Green Salad: A simple salad with a light vinaigrette can cut through the richness of the lamb and add a refreshing element.
- Asparagus or Green Beans: Steamed or lightly sautéed green vegetables offer a fresh, vibrant crunch.
- Mint Sauce or Chimichurri: While the lamb is already bursting with flavor, a classic mint sauce or a zesty chimichurri can add a bright, herbaceous counterpoint.
Storing and Reheating Leftover Smoked Lamb
If you’re lucky enough to have leftovers, smoked leg of lamb can be just as delicious the next day.
- Storage: Allow the lamb to cool completely, then slice it into manageable portions. Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, slice the lamb thinly and gently warm it in a skillet with a splash of broth or water over low heat to prevent it from drying out. Alternatively, wrap slices in foil and warm in a low oven (around 275°F / 135°C) until just heated through. Avoid microwaving if possible, as it can make the lamb tough.
- Repurposing: Leftover smoked lamb is fantastic in sandwiches, wraps, salads, or even finely chopped and added to a shepherd’s pie for an elevated flavor.
Smoked Leg of Lamb
Equipment
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1 Weber Kettle Grill
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1 Charcoal Chimney Fire Starter
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Charcoal briquets
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1 8″ x 10″ Wire Oven Rack
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1 Aluminum Drip Pan
Ingredients
- 2 1/2 pound small leg of lamb, without the bone
- 2 cloves garlic , cut into thin slices
- 1/4 cup fresh rosemary, coarsely chopped
- 1 tablespoon olive oil
- 1/2 cup lamb rub
Instructions
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Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.
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Prepare the rack of lamb – Bring the leg of lamb to room temperature. Pat the leg of lamb dry with paper towels, and remove any excess silver skin and fat. Tie four pieces of kitchen twine around the leg of lamb to secure it.
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Insert the garlic and rosemary – With a small paring knife, cut small slits to create pockets all over the surface of the leg of lamb. Insert one slice of garlic into each pocket, then insert a pinch of rosemary into each pocket as well. Brush the olive oil over the entire surface of the leg of lamb, and sprinkle the lamb rub over the entire surface as well. Pat on the make sure the lamb rub adheres to the surface.
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Place the rack of lamb onto the smoker – Place the leg of lamb on the 8” x 10” wire oven rack and place it into your smoker’s grill grate. Smoke until the internal temperature of the leg of lamb reaches 120-125 for medium rare, about 30 – 45 minutes, depending on the size of your leg of lamb.
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Remove the leg of lamb from the Weber Kettler – Let the rack of lamb rest for 10 minutes before carving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.