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“Killer” Cherry Smoked Leg ‘O Lamb


This past Sunday we had two dear friends over for a lamb roast. Now we’ve done plenty of lamb roasts but none quite as tasty as this one. So, without a whole heap of photos, here’s what you’ll need to do to make quite possibly the tastiest boneless leg of lamb on your grill/smoker!

You’ll need to plan ahead for this recipe – by at least 12-24 hours if you can. The leg of lamb will require a marinade/paste for at least 12 hours to get what can only be described as an out of this world taste.

For the marinade you’ll need:

  1. 4-5 solid “glugs” of quality olive oil

  2. 2 Tbsp dried thyme

  3. 2 Tbsp fresh rosemary (chopped) and save another 3 or 4 long sprigs for later

  4. 2 Tbsp fresh parsley (chopped)

  5. 2 Tbsp dried marjoram

  6. 1 Tsp ground cumin

  7. 4 garlic cloves (minced) then set aside another 3 cloves thinly sliced

  8. Zest of one lemon

  9. A squeeze of half a lemon

  10. 1 Tbsp quality balsamic vinegar

Combine all of the above ingredients in a bowl and mix well – I did it by hand so that I was able to crush the fresh herbs and garlic, releasing all that yummy flavour! Now take your boneless leg of lamb and give it a quick rinse and pat it dry with some kitchen roll (paper towel!) Now take a really sharp knife and make a number of deep but small incisions. Stuff a sliver of garlic and some rosemary inside. Try and go as deep as you can without tearing the a massive hole into your lamb. Careful here and you’ll be just fine!

Once done, plonk the leg of lamb into a large zip top bag and pour the marinade (a thick pasty thing) into the bag. Now make sure you cover all of the leg. Massage the bag ensuring you get a good even cover. Now pop the bag onto a plate and into the fridge for the next 12 hours.

OK, fast forward and you’re ready to get your lamb on! First, get your lamb out of the fridge and get the temperature up to as close to room temp as you can. In the meantime prep your smoker/grill.  I used our trusty BGE and this is how I set her up.

  1. Fire up the Egg to a target temperature of 300 degrees F (130C)

  2. Plate setter in, legs up

  3. Cherry wood chips (once the charcoal is lit and settled)