1 hr 30 mins
2 hrs 15 mins
The boneless leg of lamb has always been a supermarket curiosity to us. The meat is removed from the bone and usually rolled up and put into a net to hold it all together.
Boneless Leg of Lamb
Cloves of Fresh Garlic, Minced
Fresh Rosemary, Minced
Kosher Salt and Freshly Ground Black Pepper
Hickory or Oak Pellets
Pellet tube or tray
Instant Read Meat Thermometer
Prep: Remove the leg of lamb from the packaging, place on a cutting board, and cut the netting off.
Lay the meat out on your cutting board as flat as possible.
You will have two muscle masses that you are going to want to separate by cutting it in half.
Lay each piece of lamb out and flatten as much as possible.
Coat the entire surface area with the olive oil, sprinkle the minced garlic, lemon zest, and rosemary.
Season liberally with kosher salt and fresh black pepper.
Roll/fold each piece of lamb up into long round roast, taking care to keep all the flavorful seasonings inside.
Tie each roast up with the butcher twine - tightly. This will ensure the roasts keep their shape and all the flavors stay inside.
Coat the outside of each roast with olive oil and again season liberally with kosher salt and fresh cracked black pepper.
Preheat your grill to 250 degrees F and get your pellets ignited and smoking. We us a 6-inch tube smoker for adding supplemental smoke.
Place the lamb roasts on the preheated grill and close the lid. You are looking to slowly bring up the internal temp of the meat.
Use a meat thermometer to check the internal temp. Once the inside of your meat hits 110-115F remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.
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