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Smoked Lamb Leg with Salsa Verde

Smoked Lamb Leg with Salsa Verde

By Traeger Kitchen

Savory, slow-smoked lamb leg combined with tart tomatillo salsa verde is a match made in heaven. Make this spicy, tender dish next time you're cooking for a crowd.

Prep Time

30 Min

Cook Time

3 Hr




This recipe serves:


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Units of Measurement:
Salsa Verde
6 Clove garlic, unpeeled
1 Pound fresh tomatillos, husked, rinsed
1 Small onion, quartered
5 serrano chiles
1 Tablespoon capers
1/4 Cup fresh cilantro, chopped
1 Teaspoon granulated sugar, or to taste
To Taste kosher salt
2 Tablespoon Olive oil
1 Cup low sodium chicken broth
3 Tablespoon fresh lime juice
1 Leg Of Lamb, Aitchbone Removed, Fat Trimmed to 1/4" Thick, and Tied
1 Head garlic, cloves peeled
2 Tablespoon kosher salt
2 Tablespoon fresh chopped rosemary
1 Teaspoon fresh ground black pepper


  • 1

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F, if available.

    500 ˚F / 260 ˚C


  • 2

    Make the salsa verde. Using a skewer, thread the 6 garlic cloves onto it. Place the garlic, tomatillos, onion quarters, and chiles directly on the grill grates. Close the lid, and cook until dark brown spots form on all sides, about 4 minutes for the garlic, 6 minutes for tomatillos and chilies, and 9 minutes for the onion.

    500 ˚F / 260 ˚C


  • 3

    Remove the garlic, tomatillos, chiles, and onions from the grill and place the chiles directly into a resealable bag. Allow the chiles to steam in the bag for 15 minutes.

  • 4

    Place a cast-iron pan directly on the grill grates, close the lid and allow to preheat for 10 minutes.

    500 ˚F / 260 ˚C


  • 5

    Peel the garlic and remove and discard the skin from the chiles. Coarsely chop the onion, chiles, and garlic. In a blender, add the tomatillos, capers, onions, chiles, and garlic. Add the cilantro and 1/2 teaspoon sugar. Puree until smooth. Season to taste with kosher salt.

  • 6

    In the preheated cast iron pan on the grill, add the oil. Carefully add the tomatillo mixture and stir until slightly thickened, stirring often, 2 minutes. Add the broth and 2 tablespoons of lime juice. Close lid and allow mixture to reduce until it measures about 2 1/2 cups, 15-20 minutes.

    500 ˚F / 260 ˚C


  • 7

    Remove the salsa verde from the grill and decrease the grill temperature to 165˚F. Preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F / 74 ˚C


    Super Smoke

  • 8

    Season the salsa verde to taste with salt, sugar, and lime juice as needed. Cool slightly, then cover and chill.

  • 9

    With a paper towel, pat the lamb dry. Use the tip of a paring knife to score the fat by making shallow cuts all over. Then make little incisions all over the lamb and stuff with garlic cloves. Rub olive oil over the lamb and liberally season with salt, pepper, and rosemary. Let stand at room temperature for 30 minutes.

  • 10

    Insert a probe into the center of the thickest part of the leg of lamb, avoiding any large pockets of fat. Place the leg of lamb directly on the grill grates. Close the lid and smoke the lamb for 30 minutes.

    165 ˚F / 74 ˚C


    Super Smoke

  • 11

    Increase the Traeger temperature to 350˚F and cook until the internal temperature reaches 130˚F, 1 1/2 hours.

    350 ˚F / 177 ˚C

    130 ˚F / 54 ˚C


  • 12

    Remove the lamb from the grill. Transfer to a cutting board and let stand for 15-25 minutes. The internal temperature will rise to 140˚F for medium-rare.

  • 13

    Slice and serve with salsa verde. Enjoy!

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