Smoked Hanging Leg of Lamb with Dill Sauce

Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5
3:50 - Prep 0:20 / Cook 3:30
Intermediate

If you’ve never Smoked a Hanging Leg of Lamb before, you’re in for a real treat with this savory crowd pleaser. The bold taste of lamb with an incredible outer crust and medium center pairs exceptionally well with the light, zesty Dill Sauce. As the fat renders, it draws out the sweetness of the meat while infusing smoky mesquite flavor, making it juicier and even more tender. All the while, fragrant Italian herbs fill the air with the anticipation of that first bite.

About the cut: Leg of lamb is a large, lean and tender cut with a strong beefy flavor. The whole, bone-in leg can weigh between four and eight pounds. You probably won’t find it in the grocery store, but many butcher shops carry the cut or can special order it for you.

We made this recipe on the Bronco Drum Smoker, but you can make it on your smoker.

10-12 Servings

Ingredients

Leg of Lamb
  • 1 (5-6 pound) bone-in lamb leg
  • 2 tablespoons olive oil
  • 1 tablespoon cilantro
  • 2-3 mesquite wood chunks
Rub
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon course black pepper
  • 1 1/2 teaspoons granulated garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon red chili pepper flakes
Dill Sauce
  • > juice of 1 lemon
  • 2 tablespoons dill
  • 1/2 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Send list to email

Preparation

List
Steps
Show Photos:
On
Off
Step 1 Of 9
1. Preheat your smoker to 275°F and toss a couple wood chunks onto hot coals.
2. Remove silver skin and cut meat away from the top 2 inches of the bone. Drill a hole through the center of the bone to prep the leg for hanging. Scrape bone shavings away. Insert hanging hook.
3. Coat the entire leg with olive oil.
4. In a medium-size bowl, combine salt, pepper, garlic, Italian seasoning and pepper flakes. Generously season the lamb leg
5. When your smoker is up to temp, hang your seasoned leg of lamb in the smoker.
6. Smoke until the internal temperature reaches 135° to 145°F, about 2 to 3 hours.
7. Let the lamb leg rest for 30-60 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
8. While it’s resting, combine lemon juice, dill, mayonnaise, salt and pepper in a medium-size bowl.
9. Slice the meat into thin strips, drizzle with dill sauce and garnish with cilantro.
Made This Recipe?
Click the stars to rate it.
Background Star 1 Background Star 2 Background Star 3 Background Star 4 Background Star 5
Star 1 Star 2 Star 3 Star 4 Star 5
Questions

You might also like

 
Pellet Grill Filet Mignon Recipe

Simply seasoned and wrapped in bacon, this Pellet Grill Filet Mignon is so buttery tender, you can practically cut it with a fork. It’s slow cooked in SMOKE mode over apple wood, shifted into SEAR mode for a quick reverse sear and finished with blue cheese butter.

About the cut: Filet mignon...

Simply seasoned and wrapped in bacon, this Pellet Grill Filet Mignon is so buttery tender, you can practically cut it with a fork. It’s slow cooked in SMOKE mode over apple wood, shifted into SEAR mode for a quick reverse sear and finished with blue cheese butter.

About the cut: Filet mignon...

 
Dry-Aged Smoked Prime Rib

Our Dry-Aged Smoked Prime Rib is dry brined, smoked and reverse-seared for the best prime rib you’ve ever tasted. It has a crisp caramelized crust and a robust pink center with concentrated umami flavor for great depth of flavor.

About the cut: Available online from specialty meat providers...

Our Dry-Aged Smoked Prime Rib is dry brined, smoked and reverse-seared for the best prime rib you’ve ever tasted. It has a crisp caramelized crust and a robust pink center with concentrated umami flavor for great depth of flavor.

About the cut: Available online from specialty meat providers...

pork
pork
 
Smoked Ham

Mop this Smoked Ham with a dark rum and molasses glaze and call it a great day. We took a bone-in, partially cooked ham and turned up the flavor with a slow smoke over apple and cherry wood. Our homemade rum molasses glaze with grainy mustard and ground clove adds a balanced blend of sweet and...

Mop this Smoked Ham with a dark rum and molasses glaze and call it a great day. We took a bone-in, partially cooked ham and turned up the flavor with a slow smoke over apple and cherry wood. Our homemade rum molasses glaze with grainy mustard and ground clove adds a balanced blend of sweet and...