Recipe: Smoked Leg of Lamb

Kirrihill Partner Series Shiraz 2020, Clare Valley $30


Serves: 12

Prep Time: 1 day | Cook Time: 3 hours

By Kadee & Desarae, Oh So Delicioso


  • smoker


  • 3-4 lb leg of lamb (1.5-2kg)
  • 1 bottle zesty italian dressing
  • 2 Tablespoon baharat seasoning
  • 1 Tablespoon onion salt
  • 1 Tablespoon garlic salt
  • 1 Tablespoon coarse salt


  1. Thaw your leg of lamb, in an airtight container pour the bottle of zesty Italian dressing over and close. Let marinate in dressing for at least 2-3 hours, up to 24 hours.
  2. After lamb has marinated in dressing remove from airtight container. In a small bowl combine seasonings, rub all over leg of lamb.
  3. Preheat smoker to 225 Fahrenheit (107 Celsius), place lamb on smoker. Add an additional pan with water in smoker to help keep moisture in the smoker and the meat from drying out.
  4. Smoke lamb until the internal temp is at your desired temp. 140 Fahrenheit (60 Celsius): rare | 145 Fahrenheit (63 Celsius): medium | 150 Fahrenheit (66 Celsius): well done
  5. Remove from smoker when internal temp is reached. Let lamb rest for 20 minutes. If you are resting for more than 20 minutes wrap in foil to keep warm.


  1. To make sure it's done correctly, use a thermometer to determine the temperature and cookof the meat.
  2. Let the meat rest before slicing. This keeps the meat perfectly juicy and moist.
  3. For best flavour, marinate the leg of lamb for 24 hours.
  4. Store leftover smoked lamb in the refrigerator or freezer unsliced. This makes it easier to reheat without drying out the meat.