Are you ready for something utterly delicious? Well, this pellet roasted leg of lamb will undoubtedly do the trick. Seasoned with lemon, herbs, and garlic, this perfectly crusted smoke-kissed lamb will tantalize your taste buds. This dish is perfect for the holidays and Sunday dinner.
What You’ll Need:
- A boneless lamb leg, about 4 or 5 pounds
- Sturdy kitchen twine for tying the roast
- Olive Oil
- Dijon Mustard: If you don’t like mustard, use a prepared horseradish sauce instead
- Lemons and zest. Always zest your lemons before juicing them. It makes life so much easier!
- Garlic cloves
- Fresh rosemary-substitute with thyme, fresh marjoram, or fresh oregano
- Fresh Thyme
- Salt and black pepper
Prepping the Leg of Lamb:
Since the leg of lamb is boneless, it will contain a meatier surface. Plan seasonings accordingly depending on the size and thickness of the roast. Trim up any thick pieces of fat and any small pieces of meat from the roast. Don’t over-trim it. You will need a layer of fat to help keep the lamb leg juicy. Next, use a sharp knife to lightly score the fat by making diagonal cuts in one direction, then the other. This will create a diamond pattern.
Tying the Lamb:
Combine the rub mixture and apply some on the inside portion of the lamb roast. Set aside the remaining rub. Carefully roll the roast back into position and truss it with kitchen twine. The object is to close the roast up, so it stays in a compact, uniform shape as it cooks. Apply the remaining rub to the outside of the roast. Let sit at room temperature while the pellet grill heats up.
Cooking the Lamb Leg:
Preheat the pellet grill to 325 degrees F. Place the tied leg of lamb into the grill. If you have a temperature probe, push it into the center of the meat and cook to desired doneness, or 15 to 20 minutes of cooking time per pound of meat.
Pull lamb off the grill when it reaches an internal temperature of 125 degrees F, for medium-rare, 135 degrees F, for medium, and 145 degrees F, for well done.
Remove the roast, place it onto a clean cutting board, and tent with aluminum foil for 10 minutes. This will allow the temperature to continue rising 5-10 degrees more. Ideally, it is safe to consume lamb at 145 degrees F. For this recipe, I recommend aiming for a medium pull temperature of 150, with a rising temperature between 155-160. Using a sharp knife or kitchen shears remove kitchen twine.
Slice roast into 1/2″ thick slices and serve.
Try Our Other Lamb Recipes:
- Rotisserie Leg of Lamb
- Garlic Herb Rack of Lamb
- Rosemary-Dijon Lamb Porterhouse
- Grilled Lamb Kebabs with Saffron
- Greek-Style Lamb Marinade
- Lamb Rub
Side Dishes for Pellet Grill Leg of Lamb:
Pellet Roasted Leg of Lamb
Equipment
- Pellet Grill
Ingredients
- 1 boneless leg of lamb 4 to 5 pounds
- Kitchen twine
Rub:
- 2 tablespoon olive oil
- 2 tablespoons Dijon mustard
- Zest and juice of 2 lemons
- 6 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Since the leg of lamb is boneless, it will have more exposed meat surface. Plan seasonings accordingly depending on the size thickness of the roast.
- Trim off any excess fat and small dangling pieces of meat from the roast.
- Combine rub mixture and apply to all exposed meat surfaces. Carefully roll roast back into position and secure with kitchen twine. Let sit at room temperature while pellet grill heats up.
- Preheat pellet grill to 325 degrees F. Place tied leg of lamb on grill. If you have a temperature probe, push it into the center of the meat and cook to desired doneness. Otherwise plan on 15 to 20 minutes of cooking time per pound of meat.
- Pull lamb off the grill at 125 degrees F, for medium rare, 135 degrees F, for medium, and 150 degrees F, for well done. Remove roast from the grill at your desired doneness, place onto a clean cutting board, and cover with aluminum foil for 10 minutes. This will help the temperature continue to rise 5-10 degrees more. Ideally, it is safe to consume lamb at 145 degrees F., but for this recipe, I recommend aiming for a medium pull temperature of 150, with a rising temperature between 155-160.
- Slice roast, and serve with your favorite sauces and sides.
Notes
- Pellet Suggestion: Apple, Cherry, Oak
- Photo by: Sabrina Baksh
