Posted on May 31, 2016

Roasted Leg Of Lamb

When we purchased our deboned and butterflied leg of lamb it came already rolled in netting. We removed the netting, and unrolled the roast to expose the ragged surface left behind after the deboning process. The rub could then be worked into all the nooks and crannies to flavor the roast both inside and out. After applying the mustard and rub, we re-rolled the roast and tied it up again with cotton butcher twine and roasted it quickly, at a high temperature.

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Ingredients

  • 4 – 5 lb leg of lamb, deboned and butterflied
  • 2 Tbsp Dijon mustard
  • ¼ C fresh rosemary leaves, minced (or 1 Tbsp dried)
  • ¼ C fresh thyme leaves, minced (or 1 Tbsp dried)
  • 6 garlic cloves (minced)
  • 2 tsp kosher salt flakes
  • 2 tsp freshly ground black pepper

Preparation

  1. Preheat Memphis Pellet Grill to 400 degrees F.
  2. Lay the butterflied leg of lamb roast out on a clean flat surface. Rub both the inside and outside of the roast with the Dijon mustard.
  3. In a small bowl, mix together the remaining ingredients. Sprinkle the herb mixture over all surfaces of the roast.
  4. Roll the butterflied meat into an evenly shaped roast. Cut 6 pieces of butcher (cotton) twine and tie the rolled roast at 1 inch intervals.
  5. Place the roast on the bottom rack of the pre-heated Memphis and insert the Intelligent Temperature Control Meat Probe. For a medium-rare roast set the meat probe temperature to 130 F.
  6. When the roast reaches the desired temperature immediately wrap the roast in foil and allow it to rest for about 20 minutes (with the foil slightly open at the top). The temperature of the meat will rise during the resting period. Ours rose to 135 F (medium-rare). Slice, serve and enjoy!