Smoked Leg of Lamb, Stuffed and Glazed (Pellet Smoker Recipe)

6 pound Leg of Lamb, boneless
1 Cup Extra Virgin Olive Oil
Juice of 1 Lemon, 1.5 ounces Lemon Juice
1 tsp Thyme
Garlic Cloves or minced Garlic, 8 – 10 Cloves, or 4 tsp – 5 tsp minced Garlic
Salt (to taste)
Cracked Black Pepper (to taste)

Stuffing ingredients:
Crumbled Feta Cheese
Chopped Fresh Spinach

Baste ingredients:
1 stick Butter
1/2 cup Extra Virgin Olive Oil
1 ounce Soy Sauce
1 ounce Brown Sugar
1Tbs. Cracked Black Pepper


Wood Pellets for Smoking: Green Mountain Grills Premium Fruitwood Blend or Traeger Applewood



  1. Mix the oil, lemon juice and thyme.
  2. Remove the string bag from the Leg of Lamb and spread it open.
  3. Add your desired amount of Feta Cheese and Chopped Fresh Spinach inside open Leg of Lamb and then close and truss the Leg of Lamb with Cooking Twine.
  4. Cover the outside of the Leg of Lamb with the oil, lemon thyme mixture.
  5. Score shallow slits in the Leg of Lamb
  6. Put garlic into the slits.  You may also put some into the stuffing.
  7. Shake some salt over the outside of the lamb, but don’t overdo it.
  8. Sprinkle cracked black pepper over the exterior of the lamb.
  9. Allow the leg of lamb to rest while warming up the smoker to 275° F.
  10. Place the leg of lamb on the Pellet Smoker once the smoker reaches 275° F.
  11. Sometime after starting the cook, heat and mix the Baste ingredients.
  12. Apply the Baste to the Leg of Lamb 5° before your target internal meat temperature.
  13. Cook till your desired doneness:
    • 120° F. Rare
    • 130° F. Medium Rare
    • 140° F. Medium
    • 150° F. Medium Well (about 3 hours)
    • 155° F. Well Done
  14. Take the Leg of Lamb off the grill and allow the meat to rest for 30 minutes.
  15. Enjoy!


Subscribe to the D Grill YouTube Channel.

Support D Grill on Patreon, Click Here.