- 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.
WOOD PELLET RECOMMENDATION
Pit Boss Fruitwood Blend Hardwood Pellets