Ingredients:

  • 1 leg of lamb (5-7 pounds / 2.3-3.2 kg), bone-in, trimmed
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 g) fresh rosemary, finely chopped
  • 2 tbsp (30 g) fresh thyme, finely chopped
  • 2 tbsp (30 g) Dijon mustard
  • 1 tbsp (15 g) smoked paprika
  • 1 tbsp (15 g) kosher salt
  • 1 tsp (5 g) black pepper
  • 3-4 cups wood chips (hickory, applewood, or mesquite), soaked in water for at least 30 minutes

Instructions:

  1. In a bowl, combine minced garlic, olive oil, rosemary, thyme, Dijon mustard, smoked paprika, salt, and pepper.
  2. Rub the marinade evenly over the leg of lamb. Place in a resealable bag or container and refrigerate for at least 4 hours or preferably overnight.
  3. Set up your smoker or grill for indirect heat, preheating to 225°F (107°C).
  4. Drain soaked wood chips and set them aside.
  5. Place the leg of lamb on the smoker rack. Add wood chips as necessary to maintain a consistent smoke.
  6. Smoke until the internal temperature reaches your desired doneness (145°F (63°C) for medium-rare, 160°F (71°C) for medium).
  7. Remove from smoker, cover with foil, and let rest for 20-30 minutes.
  8. Slice against the grain and serve with your choice of sides.