You'll love this Smoked Lamb Leg because it's juicy, tender, smokey with flavors of Moroccan spices. This slow cooked smoked lamb is a mouthwatering recipe that will impress your guests and that anyone can make. Whether smoked Bone-in or Boneless lamb, you can't go wrong with this recipe!

Perfect to make for your next family gathering, Easter, a special occasion or for a holiday feast. Smoking meat is always a showstopper, whether Smoking Roast Beef or Smoked Chicken or Rack of Lamb, these easy to follow instructions will have you an expert smoker in no time!

Why You'll Love This Recipe

Juicy and Tender - the slow roasted smoking makes the meat tender, juicy and flavorful
Unique Flavor - unlike classic Bbq rubs for smoked beef, this harissa spice mix adds a North African heat, depth and flavor to smoked lamb
Perfect for Special Occasions - perfect to entertain for family gatherings, holidays like Easter, where you can create a masterpiece and still enjoy your guests while it's cooking
Customizable - with so many smoked lamb flavor ideas, adjust seasonings, change the wood flavors or even marinate overnight for deeper flavor before smoking

Equipment You'll Need

Smoker - Offset Charcoal Smoker, Traeger Pellet Smoker or indirect heat using a Weber
Temperature Probe - to check internal temperature
Charcoal - lump wood Charcoal is my preference
Wood Chunks - Pecan Wood, Cherry Wood or Apple Wood (milder wood works for lamb)
Water Pan - foil pan to catch drippings and added moisture
Aluminum Foil - to cover and rest your meat before serving

Ingredients

Boneless Leg of Lamb - 4½ pounds (2.2 kg)

Moroccan Harissa Rub for Smoked Lamb

Extra Virgin Olive Oil
Garlic
Harissa Paste - a Tunisian Chili Garlic Paste
Lemon Juice
Spices - Cumin Seeds, Salt, Paprika, Turmeric and Black Pepper

How to Smoke Boneless Lamb Leg

Harissa Spice Rub - mix together Garlic, Harissa Paste, Lemon Juice, Cumin Seeds, Salt, Paprika, Turmeric and Black Pepper.
Prepare Boneless Lamb Leg - pat dry Lamb with a paper towel. Keep Lamb netting to hold its form while smoking. Drizzle with Olive Oil to lightly cover the lamb. Massage the Spice Rub all over the meat. Bring to room temperature while you prepare the smoker.
Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
Insert Probe - place temperature probe in the thickest part of the lamb.
Place in Smoker - place Lamb Leg on the grill in the smoker.
Add Wood - place 2 pieces of Cherry Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
Smoke - keep Lamb Leg in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 3 to 4 hours depending on temperature.
Rest - remove from heat and cover with foil to rest for 15 minutes.
Serve - carefully remove the Lamb netting and slice against the grain. Serve immediately.

Smoked Lamb Leg Variations

Greek Lamb - mix together Rosemary, Oregano, Garlic, with juice of lemon and rub over the lightly oiled lamb - sprinkle crumbled Feta and mint or fresh Oregano when serving
Shashlik Style - marinate lamb overnight in the fridge with 4 sliced onions, fresh chopped dill, salt and pepper and a cup of mineral water - sprinkle with Paprika before putting into smoker
Spicy Lamb - add freshly chopped red chili peppers, or add Cayenne Pepper to spice rub
Korean Bbq Lamb - marinate lamb overnight in the fridge with Korean Gochujang Paste, Soy Sauce, Ginger, Garlic, Honey and Sesame Oil
Xinjiang Smoked Lamb - mix together Ground Cumin, Ground Coriander and Red Chili Flakes with a generous amount of minced garlic, ginger and a thinly sliced green onion. Allow flavors to marinate for a few hours. After smoking, garnish with chopped cilantro

Recipe Tips and FAQs

Marinate Lamb - for a richer flavor, marinate the lamb with the Harissa Spice Rub and keep in fridge overnight. Bring to room temperature before smoking.
Meat Thermometer - can't say this enough, always check the internal temperature when smoking to ensure optimal flavor done-ness to your liking
Spicy Bbq Spritz - this adds moisture to the smoked lamb during the smoking process. Using a food safe spray bottle, fill with 1 cup Apple Cider Vinegar with a teaspoon of Harissa Paste (or can just use water). Lightly spritz lamb every 30-45 minutes
Maintain Temperature - avoid heat fluctuations keeping temperature between 225°F-250°F (110°C-120°C). Try not to open and close the lid to peek
Harissa Paste Substitute - if you can't find Harissa, substitute with your favorite hot sauce like Sriracha, Tabasco, Sambal, or Chili Garlic Sauce
Leftovers - use your leftover smoked Lamb to make a Shepherds Pie, made with leftover smoked meat!

Bone-in or Boneless Lamb?

Both! I prefer the Boneless Lamb Roast from Costco. It makes serving and slicing easier than a Bone-in Lamb Leg, and also smokes a bit faster. Pro Tip: Keep the lamb netting on when smoking to keep the shape of your lamb - however when removing netting you will also remove some crust. When applying Spice Rub, get into every nook and cranny for best flavor.

How Long to Smoke Leg of Lamb?

There are many variables that determine cooking time like temperature and size of meat, always use internal temperatures as your cooking guide. To cook to medium rare, this took around 4 hours.

Rare: internal temp 125℉ (52℃)
Medium Rare: internal temp 135℉ (57℃)
Medium: internal temp 145℉ (63℃)
Medium Well: internal temp 156℉ (69℃)
Well-done: internal temp 156℉ (69℃)

Storage and Reheating

Fridge - place in an airtight container, keep refrigerated and best enjoyed within 3 days
Freezer - place in a Ziploc bag (squeezing out all the air) and freeze for up to 3 months. Defrost in fridge overnight before reheating.
Re-heating - place smoked lamb in oven proof dish and add a splash of beef broth (or water). Cover with foil and heat in oven 300°F (150°C). Place foil wrapped beef into oven for 15 minutes or until heated through.

Smoked Lamb Leg for Easter or Ramadan Feasts

Spring Holidays like Easter or Ramadan brings families together, and are the perfect time to showcase Smoked Lamb Leg. Whether hosting Easter dinner or community Iftar, this juicy lamb leg can be served with these Moroccan and Mediterranean side dishes and sauces.

Moroccan Roasted Potatoes
Tabbouleh
Mint Yogurt
Garlic Yogurt Sauce
Grilled Zucchini
Couscous with Dried Fruit and Nuts
Grilled Flatbreads (Naan)
Roasted Chickpea Salad
Garnish - sprinkle with chopped Parsley/Cilantro, Lemon Wedges and Pomegranate Seeds

Tasty Smoked Lamb Side Dishes

Greek Cucumber and Feta Salad
Smoked Corn on the Cob - don't waste your smoking time, add corn!
Greek Green Beans with Potato
Garlic Parmesan Roasted Broccoli
Bell Pepper Salad
Garlic Butter Green Beans
Air Fryer Garlic Asparagus
Creamy Potato Bake with French Onion Soup
Creamy Garlic Mashed Potatoes

This Moroccan inspired Smoked Leg of Lamb is a great smoking project for this weekend. Smokey flavors with Harissa, Garlic and Spices, bringing home the tastes of the Mediterranean. In a hurry? Try Instant Pot Greek Lamb Roast for a fast fall apart lamb. Bon Appetit! Приятного аппетита!