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Smoked Boneless Leg of Lamb


4 lb. leg of lamb, trimmed
½ cup coriander, chopped
2 stalks lemon grass, chopped
4 cloves garlic, chopped
3 tbsp. soy sauce
1 lime, juice and zest minced
1 tsp. sugar
3 tbsp. olive oil


Preheat the smoker to 275°F.
Butterfly the lamb. In a bowl, mix the herbs with the remaining ingredients and blend well. Rub the lamb all over, cover it with plastic wrap and refrigerate overnight.
Load smoker's wood box with 2 oz. hickory wood. When the smoker is preheated, place it on a rack, fat side up and smoke-cook for 1½ hours or to an internal temperature of 140°F.
Let rest for 10 minutes then slice.