This smoked leg of lamb is seasoned with a flavorful garlic and herb rub then smoked low and slow before finishing with a quick sear to produce a flavorful browned crust. It's a great choice for your next Easter dinner or something different at a summer party.
Combine the garlic, rosemary, salt, and pepper to create the rub.
Drizzle olive oil over the lamb and rub to lightly coat the meat, then evenly spread the garlic mixture on all sides of the meat.
Prepare your smoker and preheat it to around 225°F. Place the seasoned meat on the rack and close the lid. I like to use a fairly light level of smoke for lamb and recommend a combination of savory wood like oak or hickory along with a fruit wood like cherry or apple.
Cook until the internal temperature in the thickest part of the meat reaches 130°F for medium doneness. Around 3 to 4 hours.
Place the meat in a 425°F oven or on a very hot grill and sear the meat for around 5 minutes until well browned. If searing on a grill rotate the meat occasionally. If you're using a pellet smoker, like a Traeger, you can increase the smoker temperature to 425°F and sear it in the smoker, but raise the temperature around 5 degrees earlier to allow time to come up to temp.
After searing the meat, transfer it to a sheet pan and cover loosely with foil. Allow the meat to rest for around 10 to 15 minutes before carving. The meat should reach a final internal temperature of around 145°F for medium.