Leg of Lamb Roast

Category Roast Lamb

Servings 4

Prep Time 70 minutes

Cook Time 4.5 Hours

Think outside of the turkey and ham for your next holiday or celebration and give this Roasted Leg of Lamb a try instead. Don't be intimidated by this meat cut if you've never made it before. This recipe is pretty foolproof with just a few simple steps, including marinating the lamb in a red wine mixture before roasting it on the grill. Throw in a little time to rest before slicing it up to serve. Trust us, it's worth the wait.

Author:
Pit Boss Kitchen

Ingredients

1/3 Cup Beef Stock

1 1/2 Tbsp Pit Boss Smoked Salt & Pepper Rub Out of stock

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

1 1/2 Tbsp Sage Leaves, Chopped

To taste, Rosemary Sprigs

2 Tsp Salt

To taste, Thyme Sprigs

2 Tsp Worcestershire Sauce

Special Tools

Pit Boss Cast Iron Skillet/Pan

Pit Boss Wooden Magnetic Cutting Board

Food Processor

Directions

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.