Smoked Lamb Shoulder

Cuisinart original

Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. This is the ultimate smoky centerpiece for your Easter feast. The lamb leg is laquered with a bright herb wet rub celebrating the flavors of springtime.




2 springs                 fresh rosemary

6                            fresh sage leaves

1 cup                      curly parsley loosely packed

3 cloves                  garlic

Zest of 1 lemon

1 tablespoon           Dijon mustard

½ cup                     vegetable oil

2 tablespoons         Kosher salt

1 tablespoon           black pepper

8–10-pound           boneless leg of lamb

Nutritional information

No nutrition information available


  1. Roughly chop rosemary, sage, parsley, garlic.
  2. Add chopped herbs and garlic to a food processor along with zest and mustard. Pulse until combined.
  3. While food processor running slowly add oil to create a smooth paste.
  4. Unroll the lamb leg and place lamb fat side down on a cutting board.
  5. Trim all excess fat from interior of leg.
  6. Rub the rosemary wet rub mixture onto the interior of the lamb. Saving a ¼ cup for exterior.
  7. Season well with salt and pepper.
  8. Roll the leg back into a roast.
  9. Truss the leg of lamb using butcher’s twine.
  10. Season the exterior with salt and pepper.
  11. Set the smoker to 275°F.
  12. Place the lamb onto the smoker and insert a meat temperature probe into the thickest portion of the lamb.
  13. Smoke for about 2.5 hours until probe reads 135*.
  14. Rest for 1 hour at room temperature.
  15. Slice and serve.