Smoked Boneless Leg of Lamb With Garlic and Fresh Herbs
This roasted leg of lamb recipe packs a boneless cut with garlic, rosemary, and parsley, then smokes it on a pellet grill for herb-infused flavor.
Smoked Boneless Leg of Lamb With Garlic and Fresh Herbs
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
8
20 minutes
90 minutes
400
American
Dinner
A roasted leg of lamb rubbed with garlic and fresh herbs is one of the most impressive dishes you can pull off on a pellet grill. This boneless leg of lamb recipe packs the meat with rosemary, parsley, and 15 cloves of garlic, then lets the smoker do the rest.
The key to a great smoked leg of lamb is prep work. Butterflying the boneless cut lets you season the interior, roll the roast tight, and stud the outside with garlic slices. Each slice delivers herb-infused flavor from edge to center.
Cook this roasted leg of lamb for a holiday spread, a weekend dinner, or any time you want a centerpiece that hits the table in under two hours.
Ingredients
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1 boneless leg of lamb (4–7 lbs.)
5 cloves garlic, minced
10 cloves garlic, roughly sliced
- 1/4 cup fresh parsley, minced with a sharp, clean knife
5 Tbsp. fresh rosemary, chopped
- Your favorite steak seasoning (I use Meat Church Blanco)
- Your favorite garlic and herb seasoning (I use Meat Church Garlic & Herb)
2 Tbsp. olive oil
1 1/2 cups water
Directions
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- Trim any excess fat from the boneless leg of lamb and even the meat out so it lies flat. A freshly sharpened knife makes quick work of silver skin and uneven edges.
Drizzle the interior with half the olive oil. Season with steak seasoning and garlic-and-herb seasoning, then spread three-quarters of the parsley, rosemary, and minced garlic across the inside surface.
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Roll the boneless leg of lamb into a tight cylinder. Tie the roast with rows of butcher’s twine every two inches to keep the roll uniform.
Cut small slits into the lamb’s exterior and insert the garlic slices. Coat the outside with the remaining olive oil, then season with both seasonings and the rest of the herbs.
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Fire up your pellet grill to 450°F. Oak and hickory pellets work well for this smoked leg of lamb recipe.
Place the lamb on a wire rack in a roasting pan. Pour the water into the pan, keeping the water level below the bottom of the lamb. The water catches drippings and keeps the cooking environment moist.
Roast the leg of lamb at 450°F for 15 minutes, then drop the temperature to 350°F. Cook until the thickest part of the lamb reaches 125°F on an instant-read thermometer. The internal temp will climb to 135°F during the rest, landing at medium-rare.
- A boneless leg of lamb in the four- to seven-pound range takes about 75 minutes at 350°F after the initial sear, but always cook to temperature, not time.
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Let the roasted leg of lamb rest for at least 10 minutes before slicing. A proper rest redistributes the juices for cleaner cuts and more flavorful bites.
- Use a sharp kitchen knife to carve the lamb against the grain into half-inch slices.
