Skip to content
MIKAMADO.
Skip to content

Recipe · Smoked · Medium

Levante-style smoked leg of lamb

A boneless leg of lamb, marinated in rosemary, lemon and Costa Blanca olive oil, smoked over local almond wood. The kamado paying tribute to the Alicante countryside.

Pierna de cordero asada con corteza dorada y romero
Prep
180 min
Cook
240 min
Servings
6 servings
Temperature
130 °C

Ingredients

  • boneless tied leg of lamb2.2 kg
  • extra-virgin olive oil DOP (Costa Blanca)6 cda
  • fresh rosemary4 ramas
  • garlic cloves, crushed5 dientes
  • lemon (zest and juice)1 ud
  • flaky salt1 cda
  • ground black pepper1 cdita
  • local almond wood chunks3 trozos
  • small potatoes (for the side)800 g
  • traditional allioli to serve1 cuenco

Method

  1. 01

    Step 1 · Marinate for 3 hours

    Chop the rosemary, crush the garlic and combine with olive oil, lemon zest and juice, salt and pepper. Brush the leg on every side and rest for 3 hours at room temperature in a tray. Turn every hour.

  2. 02

    Step 2 · Stabilise at 130 °C

    Light only one zone of charcoal (Minion method) and set the deflector. Stabilise the kamado at 130 °C indirect for 25 minutes. Once the smoke runs clear blue, add the almond wood chunks.

  3. 03

    Step 3 · Load the leg

    Drain the leg from the marinade and pat very dry. Sit it on the grate fat-side up. Push the probe into the geometric centre of the cut and close the lid.

  4. 04

    Step 4 · Smoke 3-4 hours

    Hold a steady 130 °C. Do not open the lid until the probe reads 50 °C — every peek costs 15 minutes of cook. Watch the smoke: if it turns white and thick, crack the bottom vent a touch.

  5. 05

    Step 5 · Pull at 65 °C

    Pull the leg when the probe reads 65 °C internal. Move to a board, tent loosely with foil and rest for 15 minutes. The temperature climbs to 67-68 °C — perfect medium.

  6. 06

    Step 6 · Potatoes in the same kamado

    While the leg rests, push the kamado to 220 °C by opening the bottom vent. Toss the quartered potatoes with oil, salt and rosemary and load them in a tray for 30 minutes. They pick up the residual almond aroma.

  7. 07

    Step 7 · Carve thin

    Cut the string off the leg. Slice 3-4 mm thin against the grain with a sharp chef knife. Serve immediately with allioli and the smoked potatoes.

About this recipe

A Levante-style smoked leg of lamb is a 2-2.5 kg boneless leg marinated 3 hours in rosemary, lemon, garlic and Costa Blanca olive oil, smoked over local almond wood at 130 °C indirect to 65 °C internal. The trick: almond instead of the usual American woods — more floral, less sweet, far better suited to Mediterranean lamb.

Why almond, not oak

American smoked lamb recipes call for pecan, oak or hickory. Not here — too aggressive for grass-fed Mediterranean lamb. Almond wood (prunings from inland Alicante almond groves, free or nearly so if you know someone with land) gives a floral smoke, almost toasted-nut, that sits beautifully alongside rosemary and olive oil. If you cannot source almond, olive prunings work equally well — the regional twist is to deliberately skip the American woods.

The marinade and the cut

Ask your butcher for a boneless, tied leg — faster to cook, easier to carve, holds shape. The marinade is minimalist: DOP Comunitat Valenciana extra-virgin olive oil, chopped fresh rosemary, crushed garlic, zest and juice of one lemon, salt, pepper. Three hours at room temperature — more does not help, and the salt starts drying the meat. Drain and pat dry before the kamado.

Cook and rest

Kamado at 130 °C indirect with deflector, three almond chunks spaced out. Load the leg fat-side up, probe in the geometric centre. Pull at 65 °C internal — a 15-minute rest carries it to 67-68 °C, the perfect medium: pink inside, juicy, no blood. Total time around 4 hours. While it rests, crank the kamado to 220 °C, throw in quartered potatoes with rosemary and oil, and 30 minutes later you have effortlessly smoked sides.

How to serve

Slice thin against the grain. Serve with traditional allioli (garlic, salt, oil, one yolk), the kamado-smoked potatoes and a pink tomato salad with spring onion and raw olive oil. Wine: a young Alicante red (Monastrell), or for a curveball a natural Asturian cider — the acidity cuts the lamb fat perfectly.

In 30 seconds

Boneless leg 2-2.5 kg, 3h marinade with rosemary, lemon, garlic and DOP oil, kamado 130 °C indirect with local almond, probe to 65 °C, rest 15 min and slice thin. Lamb from the Alicante countryside, not from Texas.

Editor's tips

  • If you live in the Comunidad Valenciana or Murcia, ask for almond prunings at a local nursery — usually free or very cheap. Dry it 6 months in the sun before using.
  • Do not marinate longer than 4 hours — the lemon acidity starts cold-cooking the meat and leaves a mealy surface texture.
  • Kamado lamb is best hot but not blistering. If it rests longer than 20 minutes, slice and warm briefly in its own juices before serving.
  • For a more festive version, swap one rosemary sprig for fresh mint leaves in the marinade. Works especially well if you serve with lamb couscous.

Gear for this recipe

FAQ

  • Better boneless or bone-in?

    For the kamado, boneless and tied wins on ease: more uniform cook, shorter time (4 hours vs 5-6 with bone) and far easier carving. Bone-in adds flavour around the femur fat but needs more probe care. First time smoking lamb? Go boneless.

  • What is the minimum marinating time that works?

    One hour minimum if you are in a rush, but 3 hours is the sweet spot. Less than an hour and the rosemary, garlic and lemon stay on the surface. More than 4 hours and the lemon acidity starts breaking down the fibre. To prep ahead, marinate without lemon and add the juice just before the kamado.

  • What wood do I use if I cannot find almond?

    In order of preference: olive prunings (same Mediterranean vibe, widely available in rural areas), cherry (sweeter, works but loses the floral edge of almond), or a 50/50 blend of apple and pecan if you only have store-bought woods. Skip oak and hickory — too aggressive for Mediterranean lamb.

KEEP READING

Go deeper on this dish