Smoked Leg of Lamb Recipe with Garlic, Wine, Butter Sauce

Spring is here, and whether you’re planning a celebration for Easter or hosting a relaxed spring gathering, Smoked Leg of Lamb Recipe with Garlic, Wine, Butter Sauce brings bold flavor to the center of the table. Warmer days invite longer time outdoors, where slow-cooking over live fire creates meals worth sharing. A leg of lamb responds well to steady heat, allowing natural richness to build while smoke adds depth that feels right for the season.

As the lamb cooks low and slow, each layer develops with purpose. Garlic infuses the meat, while a wine and butter sauce rounds out the finish with balance and richness. Slicing into a perfectly smoked roast reveals a tender interior with a subtle crust, offering a result that feels both refined and grounded in outdoor cooking.

American Made Grills stand at the heart of that experience. Handcrafted in the USA with premium materials, these grills are built for those who expect lasting performance and consistent heat across every cook. From backyard meals to larger gatherings, they support a level of control that brings out the best in every ingredient.

For this recipe, the Hybrid Grill Series gives you the flexibility to smoke with charcoal, wood chunks, or other solid fuels while maintaining precise temperature control. If you’re working with a gas setup, smoker trays offer a simple way to introduce wood-fired flavor without changing your routine. Either approach delivers the steady conditions needed for a leg of lamb that finishes juicy, flavorful, and ready to serve outdoors.

Serves 8

Smoked Leg of Lamb Recipe with Garlic, Wine, Butter Sauce Ingredients

• 1 6-pound bone-in leg of lamb, trimmed of silver skin
• 2 tablespoons extra virgin olive oil

Lamb Rub

• 1 ½ tablespoons kosher salt
• 1 ½ tablespoons dried rosemary, crushed
• 1 tablespoon coarse black pepper
• ½ tablespoon dried thyme
• ½ tablespoon dried sage
• 1 ½ teaspoons granulated garlic
• 1 teaspoon red chili pepper flakes

Garlic Wine Butter Sauce

• 1 tablespoon extra virgin olive oil
• 8 cloves garlic, finely diced
• ¼ cup dry white wine
• 4 tablespoons unsalted butter
• ½ tablespoon coarsely chopped fresh rosemary
• 1 teaspoon fresh thyme
• ¼ teaspoon red chili pepper flakes
• ¼ teaspoon kosher salt

Smoked Leg of Lamb Recipe with Garlic, Wine, Butter Sauce Directions

Smoked Leg of Lamb

1. Preparation: Prepare the smoker for indirect cooking/smoking, targeting 250 degrees Fahrenheit, using fruit wood like apple or cherry. Coat the lamb roast with olive oil, then liberally apply the lamb rub to the entire roast.
2. Smoke: Smoke the lamb for up to 2 hours, or until the internal temperature reaches 115–120°F. Having a good instant-read thermometer is a must to read the temperature of the meat.
3. Roast: When the lamb reaches an internal temperature of 115–120 degrees, increase the smoker temperature to 400 degrees F. Continue roasting the lamb until the internal temperature reaches 135–140 degrees F (medium rare) or your desired finishing temperature. This should take about 20 additional minutes.
4. Rest: Remove the lamb from the smoker and let it sit loosely tented in foil for 20 minutes. This will allow carry over cooking to occur and allow the juices to settle and be absorbed back into the cells of the roast.
5. Serve and drizzle with some of the butter-garlic sauce.

Butter Garlic Sauce

1. Sauté: Start with olive oil and garlic in a saucepan on low-medium heat. If the pan is too hot, the garlic will quickly char, so start the heat low. The intent is to gently soften the garlic for 2 – 3 minutes.
2. Simmer: Next, add the wine and increase the heat slightly to bring to a simmer. Simmer for 1 minute, then add the butter. Let the butter melt and combine with the wine.
3. Combine: Add herbs, salt, and red chili pepper flakes, and remove from heat. Stir to combine. Serve warm over the sliced lamb.

Notes:

• For Lamb Seasoning: Combine all ingredients in a small bowl and mix thoroughly.
• Note: If you are using boneless lamb, follow the instructions but plan for less time. A boneless leg of lamb will cook faster. 
• If the roast is done early due to its size, you can store it in a cooler (no ice) wrapped for up to 4 hours, and it will stay warm.

Taken from vindulge.com