5-7 pound bone in leg of lamb
2 Tbsp Kosher salt
1 Tbsp coarse ground black pepper
5 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp fresh rosemary, chopped
Combine the garlic, rosemary, salt, and pepper. Then rub olive oil over the lamb to lightly coat the meat. Evenly spread the garlic herb mixture on all sides of the meat.
Preheat your smoker to 225°F and add a few chunks of wood to produce a light smoke. Then place the lamb on the rack and close the lid.
Cook until the internal temperature in the thickest part of the meat reaches 130°F for medium doneness. Around 3 to 4 hours. Then transfer to a 425°F oven to sear for around 5 minutes, until well browned.
Cover the lamb roast with foil and let rest for 10 to 15 minutes before slicing, then serve.
This smoked leg of lamb recipe features a flavorful garlic and herb rub and is smoked low and slow, then finished with a quick sear, for a delicious flavorful dish that's a great option for Easter and other holiday meals.