Smoked Leg of Lamb

Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.

Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.

About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225 degrees.

Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.

Remove the lamb and place it fat side down on the rack. Using a sharp knife make 1” wide and deep incisions in 20-25 places being about a 1/2” to 1” inch apart from each other.

Stuff a roasted garlic clove in each slit until all the wholes are filled.

Next, pour about a 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands.

Fold the boneless leg of lamb back over and place the netting around it again. 

Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.

Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100 degrees F, which takes about 2 hours.

Next, turn the heat up to 500 degrees F and cook it until it reaches 145 degrees F.

Remove it from the smoker or oven and place on a cutting board to rest for 15 to 20 minutes.

Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill. 

For the sauce: Add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat.

Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes.

Deglaze with the wine and turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left. Pour in the beef stock and cool until there is about 1 cup left, which takes about 10 minutes. 

Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.

Remove the netting from the lamb and thinly slice it.

Garnish with remaining 1/3 of herb oil and optional pan sauce.