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Reverse Seared Leg Of Lamb
Reverse Seared Leg Of Lamb

Grilled Boneless Leg Of Lamb Roast Using The Reverse Sear Technique


January 13, 2016

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.

  • Prep: 45 mins
  • Cook: 1 hr 30 mins
  • Yields: Feeds 6-8


1 boneless leg of lamb

8 cloves of fresh garlic, minced

2 T fresh rosemary, minced

1 T lemon zest

4 T Olive oil

Kosher salt and freshly ground black pepper


Butcher twine

4oz Hickory or Oak pellets

Pellet tube or tray

Sharp Knife

Instant read meat thermometer



1Remove the leg of lamb from the packaging, place on a cutting board and cut the netting off. Lay the meat out on your cutting board as flat as possible. You will have two muscle masses that you’re going to want to separate by cutting in half. Lay each piece of lamb out and flatten as much as possible. Coat the entire surface area with the olive oil, sprinkle in the minced garlic, lemon zest and rosemary. Season liberally with kosher salt and fresh cracked black pepper. Roll/Fold each piece of lamb up into long round roast, taking care to keep all the flavorful seasonings inside. Tie each roast up with butcher twine tightly. This will ensure the roasts keep their shape and all the goodness on the inside stays inside. Coat the outside of each roast with olive oil and again season liberally with kosher salt and fresh cracked black pepper.

Grilling Instructions:

1Preheat your grill to 250F and get your pellets ignited and smoking. We use the 6 inch Tube Smoker for adding supplemental smoke. Place the lamb roasts on the preheated grill and close the lid. You are looking to slowly bring up the internal temp of the meat. Use 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.

230 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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