Smoked Leg of Lamb & Roasted Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the Lamb
  • 5-6 lb bone in, leg of lamb
  • 2 tbsp salt
  • 2 tbsp pepper
  • 3 tbsp marjoram
  • 2 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tbsp olive oil
  • 2 heads of garlic, minced
  • 1 garlic clove, sliced into 8 pieces
For the Brussels Sprouts
  • 2 lb bag brussels sprouts, stems removed, outer layer leaves discarded, and then quartered
  • 1 sweet onion chopped
  • ½ cup grated parmesan
  • ¼ cup olive oil
  • Coarse Salt & Pepper to taste
For the Lamb
  1. In a small bowl combine your salt, pepper, marjoram, garlic powder & coriander. Mix together and then evenly distribute on both sides of lamb.
  2. Using a sharp knife, poke small shallow slits (deep enough to fit garlic, but nothing more) on fatty side of the lamb. Press the thin garlic pieces into each slit (see picture)
  3. Next in a food processor add your two heads of garlic & olive oil, and process until minced. Rub garlic/oil all over lamb (both sides and in all of the cracks and crevices).
  4. Tightly wrap your lamb in plastic wrap and let sit in fridge overnight, remove from fridge one hour before grilling and let sit at room temperature.
  5. Set your grill up to hold a temperature of 325 degrees. On one side of grill set up a small amount of coals for high heat, leaving middle of grill with no direct heat,Place lamb on side with high heat and sear the lamb 3-4 minutes on each side. On the other side of grill place more coals for indirect heating. After searing place the lamb,fat side down in the center of the grill (off the coals, indirect heat).
  6. Place about 2 cups of soaked APPLE wood chips over the charcoal so that as the fire spreads, the chips will smoke.
  7. Grill the lamb for about 6 hours, or until internal temp reaches about 130 degrees (for medium rare)
  8. Remove lamb, tent with foil to trap in juices (about 20 minutes before serving)
For the Sprouts
  1. In a large bowl add your sprouts, onion, olive oil, salt & pepper. Toss until fully covered and then add to a large rimmed baking sheet.
  2. Place in a 375 degree oven and roast for about 30-40 minutes, or until sprouts are soft and leaves are starting to crisp on edges.
  3. Remove from oven, add parmesan and toss, place back in oven for another 5 minutes, or until cheese has melted.
  4. Salt & pepper if necessary and serve with lamb.
Recipe by My Lavender Blues at