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. A lamb leg is made up of various muscles...
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.
30 minutes before you are ready to eat, preheat your grill to 650-700F for the final sear. Place the meat back on the grill and allow it to sear. Every minute or so rotate the meat on all sides so you get an even brown crust. Once the internal temp hits 130F remove from the grill and place on a cutting board. Allow to rest for 2-3 minutes and then cut off the butcher twine. Slice into 1/2 inch thick pieces for serving.