Leg of Lamb Roast
Leg of Lamb Roast Recipe
WOOD PELLET RECOMMENDATION
Lamb is best paired with a lighter, sweeter aroma, so for this recipe, we recommend using our Fruitwood Blend Hardwood Pellets.
1/3 Cup Beef Stock
1 1/2 Tbsp
Pit Boss Smoked Salt & Pepper Rub
2 Tsp Brown Sugar
1 Tsp Coriander, Ground
1 Tbsp Dijon Mustard
2 Tbsp Fresh Mint Leaves, Chopped
4 Garlic Cloves, Chopped
2 Leg of Lamb Roasts, bone-in (2 lbs. each)
1 Lemon, juice
1/2 Cup Olive Oil
1/2 Red Onion, Chopped (for marinade)
1 Red Onion, sliced
1/4 Cup Red Wine
1 1/2 Tbsp Rosemary Leaves
1 1/2 Tbsp Sage Leaves, Chopped
To taste, Rosemary Sprigs
2 Tsp salt
To taste, Thyme Sprigs
2 Tsp Worcestershire Sauce
Pit Boss Cast Iron Skillet/Pan
Pit Boss Wooden Magnetic Cutting Board
Pit Boss Fruitwood Blend Hardwood Pellets
Wood Pellet Recommendation
Blot lamb legs dry with paper towel, then place in a resealable plastic bag.
In the bowl of a food processor, combine olive oil, beef stock, red wine, lemon, mint, rosemary, sage, red onion, garlic, Dijon, Worcestershire sauce, brown sugar, Smoked Salt & Pepper Rub, and coriander. Process for 1 minute, then pour the marinade over the lamb. Seal the bag and refrigerate for 4 hours.
Remove the lamb from the refrigerator 30 minutes prior to roasting.
Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 375° F. If using a gas or charcoal grill, set it up for medium-high heat.
Place sliced red onion, rosemary and thyme sprigs in a cast iron skillet [preferably oblong], then set the lamb on top. Add 1 cup of water to the skillet.
Roast on the grill for 55 to 70 minutes, until an internal temperature of 135° to 140° F is reached.
Remove the lamb and let it rest for 15 minutes on a cutting board, then slice lamb and serve warm.
May also substitute boneless lamb roast. If lamb is not even in thickness, truss the lamb prior to marinating to ensure even roasting.