Print

Perfect Smoked Whole Leg of Lamb Recipe with Harissa and Garlic Paste

smoked whole leg of lamb - featured image
Print Recipe

A flavorful smoked whole leg of lamb enhanced with harissa and roasted garlic paste, delivering a smoky, spicy, and tender experience perfect for gatherings and special occasions.

Ingredients

  • Whole leg of lamb (bone-in, about 5-6 pounds / 2.3-2.7 kg)
  • Olive oil (extra virgin, about 3 tablespoons)
  • Salt (kosher or sea salt, to taste)
  • Freshly ground black pepper (to taste)
  • Harissa paste (3-4 tablespoons)
  • Smoked paprika (1 teaspoon)
  • Lemon juice (2 tablespoons, freshly squeezed)
  • Whole garlic bulbs (2 heads)
  • Olive oil (2 tablespoons) for roasting garlic
  • Salt (a pinch) for garlic paste
  • Wood chips (hickory or applewood, soaked for 30 minutes)

Instructions

  1. Prepare the Roasted Garlic Paste: Preheat oven to 400°F (200°C). Slice tops off garlic bulbs to expose cloves. Drizzle with olive oil and sprinkle a pinch of salt. Wrap each bulb in foil and roast for 30-35 minutes until soft. Once cooled, squeeze cloves into a bowl and mash into a smooth paste. Set aside.
  2. Mix the Harissa-Garlic Paste: In a small bowl, combine harissa paste, smoked paprika, lemon juice, roasted garlic paste, and olive oil. Stir until smooth and well blended.
  3. Season the Lamb: Pat the whole leg of lamb dry with paper towels. Generously season all sides with salt and freshly ground black pepper.
  4. Apply the Paste: Slather the harissa-garlic mixture all over the lamb, pressing it into the surface.
  5. Prepare the Smoker: Soak wood chips for 30 minutes. Preheat smoker or grill to 225-250°F (107-121°C). Maintain low temperature for slow smoking.
  6. Smoke the Lamb: Place lamb on smoker grate, fat side up, away from direct heat. Insert meat thermometer into thickest part. Close lid and smoke until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 3.5 to 4.5 hours.
  7. Rest the Meat: Remove lamb from smoker and tent loosely with foil. Let rest for at least 20 minutes.
  8. Carve and Serve: Slice against the grain in thick cuts. Serve with extra harissa and a drizzle of lemon juice if desired.

Notes

If lamb crust darkens too quickly, tent loosely with foil to prevent burning. Avoid opening smoker frequently to maintain temperature and smoke ring. Roasted garlic paste adds essential mellow sweetness balancing harissa heat. For milder spice, reduce harissa or substitute with mild chili paste. If no smoker, use charcoal grill with indirect heat or slow roast in oven at 275°F with wood chips nearby.

Nutrition

Keywords: smoked leg of lamb, harissa, garlic paste, smoked lamb recipe, backyard smoker, grilled lamb, lamb roast, smoky lamb, spicy lamb

Find it online: https://chrisfeasts.com/perfect-smoked-whole-leg-of-lamb-recipe-with-harissa-and-garlic-paste/