Smoked Leg of Lamb — Easter Standard

Ingredients

• 6–7 lb bone-in leg of lamb

• 8 cloves garlic, minced
• ¼ cup fresh rosemary leaves (or 2 tbsp dried rosemary)
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• ¼ cup olive oil
• 3 tbsp lemon juice (from 2 lemons)
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp black pepper

• ¼ cup pomegranate molasses (or reduced balsamic glaze)
• 2 tbsp honey
• Fresh rosemary sprigs for garnish
• Flaky sea salt for finishing

Instructions

1. Prepare the lamb. Remove leg from the fridge 1 hour before cooking. Trim excess silver skin from the surface — it does not render during smoking. Pat the lamb dry with paper towels.
2. Make the marinade. Combine all marinade ingredients in a bowl and whisk until emulsified. The olive oil should be fully incorporated with the lemon and mustard.
3. Marinate overnight. Place the lamb in a large zip-lock bag. Pour the marinade over and massage into every surface. Remove as much air as possible. Refrigerate for at least 12 hours, ideally 24 hours.
4. Remove and pat dry. Take the lamb out 1 hour before cooking. Pat every surface dry — wet lamb does not form bark. Reserve a few tbsp of marinade for finishing.
5. Preheat smoker to 225°F. Use apple wood or cherry wood — fruit woods complement lamb without overwhelming it.
6. Smoke at 225°F for 3–4 hours. Place the lamb fat-side up. Insert a probe thermometer into the thickest part away from bone. Target is 195–200°F internal for pull-apart tenderness.
7. Make the finishing glaze. While the lamb smokes, combine pomegranate molasses (or balsamic reduction) with honey and a pinch of salt. Simmer until slightly thickened.
8. Glaze in the final 30 minutes. At the 30-minute mark, brush the finishing glaze over the lamb. Apply a second coat 15 minutes later.
9. Rest in a cooler for 30–45 minutes. Wrap in butcher paper or a clean towel. Minimum 30 minutes — this is where the juices redistribute.
10. Slice or shred. Slice across the grain into thick steaks, or shred with two forks. Sprinkle with flaky sea salt and fresh rosemary. Serve with the resting juices spooned over the top.

🔥 Pitmaster Tips

• ▶The bone adds flavor and helps conduct heat — do not debone before smoking.
• ▶Pomegranate molasses is the traditional Easter finish for lamb — worth seeking out.