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Honey Orange Leg of Lamb
Honey Orange Leg of Lamb


Honey Orange Leg of Lamb was requested for a holiday dinner for Easter and Passover! But we’ll make this again and again because it was so good. Our boneless leg of lamb from Texas Steak Warehouse was all top-quality meat and no waste. Which was good because there wasn’t a crumb left. With a “Kiss of Fruitwood Smoke” with a wedgie.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Honey Orange Leg of Lamb
A Wood Pellet Grill Recipe

Prep Time: 10 minutes & Overnight Marinate
Cook Time: 1 hr. 15 min. at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Honey Orange Leg of Lamb


  • 2 cups orange juice
  • 1 cup white wine or apple juice
  • 1 cup orange blossom honey
  • 2 cups smoked garlic cloves
  • ¼ cup fresh rosemary, chopped
  • 2 teaspoons white pepper

Honey Orange Leg of Lamb
A Wood Pellet Grill Recipe

Cooking Directions: Honey Orange Leg of Lamb

In a small saucepot add marinade ingredients and simmer on low heat for 5 minutes. Cool and pour into large freezer bag. Add lamb.Marinate for at least 6 hours or overnight.

Preheat the Grill Grates to 400* (205c) and light your Wedgie. I used a water pan for our cook so fill your water pan with HOT water.

Season all sides of lamb with Chef of the Future and insert your meat probe, I’m using a Maverick XR. You are ready for the grill.

Place the lamb directly onto the Hot Grill Grates, I rolled it to the next side about every 15 minutes. You are looking for an internal temperature around 125* (52c) for a rare leg of lamb. Your cooking time may vary a bit because of the size of the meat, your grill or pellets used so go by the internal temperature and use time as a guide line.

When the lamb reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Honey Orange Leg of Lamb

I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Honey Orange Leg of Lamb
A Wood Pellet Grill Recipe

Honey Orange Leg of Lamb
Insert Your Meat Probe


Honey Orange Leg of Lamb
That Kiss of Smoke


Honey Orange Leg of Lamb
Smells So Good

Honey Orange Leg of Lamb
A Wood Pellet Grill Recipe

Honey Orange Leg of Lamb
Time to Bring It In


Honey Orange Leg of Lamb
Lookin’ Good


Honey Orange Leg of Lamb
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Gourmet Foods USA
The Texas Steak Warehouse 888 825-4162
Texas Lone Star Tamales 888 825-4113
Dry Ice Packs 888 825-4112

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
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