Leg of Lamb Roast

Cook Time

70 Mins

Cooking Method

Roast

Cuisine

French

Difficulty

Moderate

Prep Time

270 Mins

Servings

4



Ingredients


1/3 cup Beef Stock

1 tsp Black Pepper

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

To Taste, Rosemary sprigs

1 1/2 tbsp Sage Leaves, chopped

2 tsp Salt

To Taste, Thyme Sprigs

2 tsp Worcestershire Sauce



Cooking Instructions


Dress your table to impress with this elegant Leg of Lamb Roast. Whether using boneless or bone-in, tender lamb leg makes for a dramatic and delicious holiday table centerpiece. In this version, the lamb is marinated in a red wine, mint and herb mixture then roasted on the pellet grill. The lamb picks up mouthwatering smokiness while the inside is cooked to a melt-in-your-mouth medium rare.

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. Blot lamb legs dry with paper towel, then place in a resealable plastic bag.
  2. 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, salt, pepper, and coriander. Process for 1 minute, then pour the marinade over the lamb. Seal the bag and refrigerate for 4 hours.
  3. Remove the lamb from the refrigerator 30 minutes prior to roasting,
  4. Fire up your Louisiana Grills 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.
  5. 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.
  6. Roast on the grill for 55 to 70 minutes, until an internal temperature of 135° to 140° F is reached.
  7. Remove the lamb and let it rest for 15 minutes on a cutting board, then slice lamb and serve warm.


Special Tools


  • Cast Iron Skillet
  • Cutting Board
  • Food Processor
  • Resealable plastic bag


Bigger. Hotter. Heavier. Tip


May also substitute boneless lamb roast. If lamb is not even in thickness, truss the lamb prior to marinating to ensure even roasting.



Diet Info


  • Low Carb


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