Easter is one of the best holidays to host. It celebrates spring and renewal and offers a chance to gather friends and family around a table of tradition. This year I gave the centerpiece a backyard twist, trading the oven for smoke and wood-fired flavor.
While glazed ham is common, the true showstopper is the leg of lamb. For this cook I moved outside and used a Big Green Egg. The Egg’s slow, steady heat pairs perfectly with Mediterranean flavors to cut through the lamb’s richness and add a subtle kiss of smoke.
The result is a tender, juicy roast with a smoky, herb-forward crust that will have guests rethinking holiday classics. Prep the yard, pour a bold red, and enjoy this recipe for Smoked Leg of Lamb on the Big Green Egg.
Why Leg of Lamb is the Ultimate Easter Cook
The “Wow” Factor: A smoked, crusted leg of lamb sliced at the table is dramatic and memorable.
The Flavor Profile: Lamb’s earthy, robust character stands up beautifully to wood smoke in a way an oven can’t match.
Feeding a Crowd: A whole leg is a single, impressive roast that easily serves a large group.
Selecting the Leg of Lamb
At the butcher you’ll find legs ranging from five to nine pounds. While you can smoke a full leg, I prefer the narrow shank—the lower portion of the leg—for gatherings. It has more connective tissue that breaks down with low-and-slow cooking, and the higher bone-to-meat ratio adds extra depth of flavor as marrow and bone season the meat from the inside out.
The Mediterranean Mise en Place
Lamb needs bold companions. This mise en place leans on Mediterranean aromatics and becomes a flavor paste that penetrates the roast rather than just sitting on the surface.
- Fresh Rosemary: Piney and floral, it stands up to heat far better than dried herbs.
- Garlic: Lots of it—garlic mellows and sweetens as it roasts.
- Kalamata Olives: Their brininess cuts through the fat and adds bright, salty notes.
- Butter: The butter carries flavors into the meat and helps build a golden crust.
Preparation Tip: Know Your Lamb
American lamb tends to be milder and larger; New Zealand or Australian lamb is usually smaller and more intensely flavored. For this recipe a 4–5 lb narrow shank serves 4–6 people nicely.
Prepping the Leg of Lamb
To infuse the lamb, use a studding technique that places flavor pockets through the meat. As the fat renders, these pockets release their aromatics inward.
The “Flavor Pocket” Technique
Make 1/2″ deep slits across the shank with a sharp paring knife. In each slit tuck:
- Thin slice of garlic: It softens and turns sweet as it cooks.
- Sprig of fresh rosemary: Protected inside the meat, it releases aromatic oils without burning.
- Slice of Kalamata olive: The olive’s salt and brine act like a mini-brine inside the pocket, seasoning deeply.
The Finish: A Seasoned Butter Slather
Combine chopped rosemary and garlic with softened butter and spread it over the exterior. The butter binds any seasoning and promotes Maillard browning, forming a crust that contrasts with the tender interior.
Pro Tip: Room Temp is Key
After studding and buttering, let the leg sit at room temperature for 30–45 minutes. Removing the chill ensures even cooking and helps the butter adhere instead of seizing.
Making the Compound Butter
Use a savory compound butter to act as both flavor carrier and protective barrier so the lean lamb stays moist during the long cook.
The Compound Butter
Mix softened unsalted butter with a pepper-forward rub, chopped rosemary, and a pinch of coarse salt. Slather it over the entire narrow shank so it self-bastes as it melts during cooking.
Rest Before the Heat
Let the coated leg sit at room temperature for 45–60 minutes. This prevents the exterior from overcooking while the center reaches the right doneness and helps achieve edge-to-edge pinkness.
Alternative Rub Suggestions
If you don’t have the exact rub suggested, try a Mediterranean mix of coarse black pepper, dried oregano, and onion powder, or a herb-forward blackened-style rub for a darker crust.
Setting Up the Big Green Egg
Set the Egg for indirect cooking using a ConvEGGtor (plate setter) in the “legs up” position to create a convection environment. Maintain a steady 250°F to render fat slowly without drying the meat.
The Perfect Smoke Profile
Use hardwood chunks for steady smoke. I paired hickory for a bold backbone with pecan for a sweeter, nuttier finish. Chunks deliver a long, thin blue smoke ideal for this cook.
Achieving “Clean” Smoke
Wait 15–20 minutes after adding wood until the smoke thins to a translucent blue. That clean smoke avoids bitter or ashy flavors on the lamb.
Placement
Place the leg in the center of the grate, positioning the thickest part toward the hotter back of the Egg if applicable. Close the dome and let the Egg do the work.
Cooking the Leg of Lamb
The Drip Pan for Jus
Place a drip pan on the ConvEGGtor beneath the grate and add 2 cups of chicken stock plus sliced garlic and fresh rosemary. The pan catches rendered fat and butter, reducing into a concentrated base for a smoked jus.
Creating the Smoked Jus
After the lamb finishes, strain the drip pan liquid through a fine mesh into a saucepan. Degrease if needed, then simmer briefly to concentrate the flavors. The resulting smoked lamb jus is rich and savory—serve it on the table or drizzle it over sliced meat.
The Target Temperature
Aim for medium-rare to medium. Pull the lamb at 130°F–135°F, then rest under a loose foil tent for 20 minutes. Carryover heat should bring it to about 140°F–145°F for a rosy, tender interior with slightly firmer ends for those who prefer more done meat.
Finish the Leg of Lamb
The Reverse Sear: Building the Crust
After gentle smoking the lamb to about 130°F (roughly 1.5 hours), remove the ConvEGGtor and drip pan, then open vents to raise the Egg to high heat—around 600°F. Return the lamb to the grate and sear 2 minutes per side to caramelize the compound butter and render surface fat, creating a deep mahogany crust.
The Final Rest
After searing, the internal temperature will reach about 135°F–140°F. Transfer the leg to a carving board and rest 15–20 minutes so juices redistribute. Carving too soon wastes those precious juices on the board.
The Result
Sliced, the lamb should show an even pink interior and a thin, flavorful crust. Serve with the strained smoked jus for moisture and extra depth of flavor.
Slicing & Serving the Leg of Lamb
Slicing and Serving
After the mandatory rest, slice against the grain into thick medallions. The garlic and olive studs will have softened into pockets of flavor. Choose sides that brighten and balance the rich lamb.
The Easter Spread
- Israeli couscous: Tossed with spinach, roasted red peppers, and chopped Kalamata olives to echo the lamb’s flavors.
- Tzatziki: Cool cucumber and tangy Greek yogurt refresh the palate and contrast the warm, spiced crust.
- Smoked jus: Reheat, give it a final stir, and drizzle over the sliced lamb before serving.
Between the pecan smoke, herb butter, and olive-studded meat, this feast becomes a memorable Easter centerpiece.
Easter Lamb Quick-Guide
The Secret: Save the drippings—your smoked jus is the best sauce you’ll taste.
Total Cook Time: About 1.5 hours of smoke plus sear and resting time.
Wood Choice: Hickory and pecan for a balanced, robust smoke.
Internal Target: Pull at 130°F, sear to 135°F–140°F, rest to ~145°F.
Smoked Leg of Lamb on the Big Green Egg
Ingredients
- 4-5 pounds Narrow shank of the leg of lamb
- 3 sprigs Fresh rosemary
- 4 cloves Garlic, sliced
- 6 whole Kalamata olives, sliced and pitted
- 3 tbsp Butter
- 1 tbsp Black pepper-forward rub (or similar)
- 2 cups Chicken stock (for drip pan)
Instructions
- Make 1/2″ slits in the narrow shank and fill each with a slice of garlic, a sprig of rosemary, and a slice of Kalamata olive.
- Soften the butter and mix with your pepper-forward rub, chopped rosemary, and a pinch of salt.
- Rub the butter mixture all over the leg and let it come to room temperature (30–45 minutes).
- Set up the Big Green Egg for indirect cooking with a plate setter and stabilize at 250°F.
- Add wood chunks for smoke; wait until the smoke thins to a clean blue.
- Place a drip pan with 2 cups chicken stock, sliced garlic, and rosemary on the plate setter under the grate.
- Smoke the leg until the internal temp reaches about 130°F (roughly 1.5 hours, depending on size).
- Remove the plate setter and drip pan, open vents to raise the Egg to ~600°F, and sear the leg 2 minutes per side for a crust.
- Remove the lamb and rest 15–20 minutes so the internal temp carries to about 140°F before slicing and serving with the strained smoked jus.
Nutrition information is approximate.