Hickory Smoked Leg of Lamb

A full bone-in leg of lamb is an impressive centerpiece, and this hickory-smoked version delivers on both looks and flavor. Seasoned with a fragrant rub and slow-smoked on the Masterbuilt Gravity Series® 1150, it absorbs deep smoky flavor before finishing in a buttery, herby bath that guarantees juicy, pull-apart tenderness. This dish pairs beautifully with a bold glass of Merlot and is ideal for special occasions or a weekend grilling session worth celebrating.

Instructions

1. 01

   Trim excess fat and silver skin from the leg of lamb. Mix all seasoning ingredients and coat the lamb generously on all sides. Let it rest while the smoker preheats.

2. 02

   Fill your Gravity Series® 1150 hopper with hickory lump charcoal and set the temperature to 225°F.

3. 03

   Skewer the lamb on the rotisserie spit. Secure tightly and place in the smoker. Smoke for 5 hours at 225°F until a rich bark develops and internal temperature hits ~145°F.

4. 04

   Remove the lamb from the rotisserie and transfer to an aluminum pan. Add butter, rosemary, and beef bone broth. Cover loosely with foil.

5. 05

   Increase oven or smoker temp to 325°F and cook for an additional 2.5 hours until fork tender.

6. 06

   Let rest for 15 minutes before slicing. Serve with the buttery pan juices and your favorite glass of Merlot.

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