Grilled Boneless Leg Of Lamb Roast Using The Reverse Sear Technique

The boneless leg of lamb has always been a supermarket curiosity to us. The meat is removed from the bone and usually rolled up and put into a net to hold it all together. A lamb leg is made up of various muscles with different degrees of thickness. It is inherently hard to grill a boneless leg of lamb with any sort of precision while it is bundled up in the netting. This led us to rethink the whole process of cooking this flavorful cut of meat. In this recipe we remove the lamb from the netting, lay it out flat, divide it into two equally shaped and sized portions. The lamb is then seasoned and formed into two mock tenderloin shaped roasts which are tied up with butcher twine to retain the shape throughout the cooking process. For this cook we chose to employ the reverse sear technique to ensure the various muscles are all cooked properly.
Reverse Seared Leg Of Lamb

Grilled Boneless Leg Of Lamb Roast Using The Reverse Sear Technique

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January 13, 2016

  • Prep: 45 mins
  • Cook: 1 hr 30 mins
  • Yields: Feeds 6-8
Reverse Seared Leg Of Lamb

Ingredients

1 boneless leg of lamb

8 cloves of fresh garlic, minced

2 tbsp fresh rosemary, minced

1 tbsp lemon zest

4 tbsp olive oil

kosher salt and freshly ground black pepper

Equipment:

Butcher Twine

4 oz. Hickory or Oak Pellets

Pellet tube or tray

sharp knife

instant read meat thermometer

Directions

Prep:

1Remove the leg of lamb from the packaging, place on a cutting board, and cut the netting off.

2Lay the meat out on your cutting board as flat as possible.

3You will have two muscle masses that you are going to want to separate by cutting it in half.

4Lay each piece of lamb out and flatten as much as possible.

5Coat the entire surface area with the olive oil, sprinkle the minced garlic, lemon zest, and rosemary.

6Season liberally with kosher salt and fresh black pepper.

7Roll/fold each piece of lamb up into long round roast, taking care to keep all the flavorful seasonings inside.

8Tie each roast up with the butcher twine - tightly. This will ensure the roasts keep their shape and all the flavors stay inside.

9Coat the outside of each roast with olive oil and again season liberally with kosher salt and fresh cracked black pepper.

Grilling Directions:

1Preheat your grill to 250 degrees F and get your pellets ignited and smoking. We us a 6-inch tube smoker for adding supplemental smoke.

2Place the lamb roasts on the preheated grill and close the lid. You are looking to slowly bring up the internal temp of the meat.

3Use a meat thermometer to check the internal temp. Once the inside of your meat hits 110-115F remove it from the grill to a pan or cutting board and allow it to rest. Tent the roast with aluminum foil.

430 minutes before you are ready to eat, preheat your grill to 650-700F for the final sear. Place the meat back on the grill and allow it to sear. Every minute or so rotate the meat on all sides so you get an even brown crust. Once the internal temp hits 130F remove from the grill and place on a cutting board. Allow to rest for 2-3 minutes and then cut off the butcher twine. Slice into 1/2 inch thick pieces for serving.

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