Oak-Smoked Lemon-Oregano Leg of Lamb

By Sprig Originals ✓ · cooked up in Sprig

A boneless leg of lamb rubbed with garlic, oregano and lemon zest, then smoked low and slow over oak at 250°F until it hits 133°F in the middle. It slices into rosy, smoky ribbons that need nothing more than a spoonful of cold mint yogurt. Almost all the time is hands-off, so it feeds a crowd without any last-minute panic.

Ingredients

• 4 lb boneless leg of lamb, netted or tied
• 3 tbsp olive oil
• 6 cloves garlic, finely grated
• 2 tbsp dried oregano
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 2 lemons (zest of both, juice of one)
• 3 chunks oak smoking wood (fist-sized)

• 1 1/2 cups plain Greek yogurt
• 3 tbsp chopped fresh mint

Instructions

1. Pat the lamb dry. In a small bowl stir together the olive oil, grated garlic, dried oregano, kosher salt, black pepper and the zest of both lemons into a loose paste. Rub it over every surface of the lamb, working into the folds and the scored fat cap. Leave uncovered in the fridge for at least 30 minutes, or up to overnight for a firmer, drier surface that takes smoke better.
2. Set your smoker up for indirect cooking at 250°F (120°C) and add the oak chunks once the fire is settled and the smoke runs thin and blue-grey, not white and billowing. Fill the water pan if your smoker has one.
3. Take the lamb out of the fridge while the smoker comes up to temperature. Place it fat-side up directly on the grate, insert a leave-in probe thermometer into the thickest part away from any pockets of fat, and close the lid.
4. Smoke undisturbed for about 2 1/2 to 3 hours, adding one more oak chunk after the first hour if the smoke has died away. Do not open the lid to peek; go by the probe. Pull the lamb when the centre reads 133°F (56°C) for medium-rare, or 140°F (60°C) if your family prefers it pink-to-medium.
5. Move the lamb to a board or tray, tent loosely with foil and rest for 20 minutes. It will carry over another 5–7°F and the juices will settle back into the meat.
6. While it rests, stir the Greek yogurt with the chopped mint, the juice of one lemon and a pinch of salt. Taste and add more lemon if it needs lift.
7. Snip off the netting or string, slice the lamb thinly against the grain and pour any resting juices from the board back over the slices. Serve with the mint yogurt and lemon wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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