Smoked Leg of Lamb

🧂 Ingredients

• 1 boneless leg of lamb

  4 to 5 pounds
• Kitchen twine
• 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

• 1 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.
• 2 Trim off any excess fat and small dangling pieces of meat from the roast.
  Combine rub mixture and apply to all exposed meat surfaces.
• 3 Carefully roll roast back into position and secure with kitchen twine. Let sit
  at room temperature while pellet grill heats up.
• 4 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.
• 5 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.
• 6 Slice roast, and serve with your favorite sauces and sides.

Nutrition Info