Frontier Roasted Leg of Lamb

Frontier Roasted Leg of Lamb

David Clark

Difficulty Level: Moderate

Time: Prep- 15min  Cook- Varies approx. 1hr 30min

Serving Size: Feeds 4-6 people (7-8 pound leg)

Ingredients:

Olive Oil

Crushed Fresh Garlic

1 Lemon

Frontier Spice

Step1- Pat dry leg of lamb. Use pairing knife make 2 dozen 3/4 inch perforations throughout the lamb. Prepare marinade rub combining 

2 tsp Olive Oil

1 tbsp Fresh Crushed Garlic

Zest of Lemon

1tbsp Lemon Juice

-Stir ingredients together and rub over entire lamb pushing marinade down into the 2 dozen perforations you created. Make additional marinade if needed.

- Finish by covering lamb with a strong coat of Frontier Spice rub over entire leg of lamb.

Note: Cooking Pull Temp vs Internal Cut & Eat Temp

Doneness             Pull Temp       Cut & Eat Temp (after resting)

Medium Rare       135                  145

Medium                150                  160

Well                      160                  170

Step 2- Using either Cherry or Oak. (Pellet Grill) Set grill to 500degrees for 15min then place lamb on grill with door shut for 30min turning once halfway through. Reduce heat to 350degress and cook approx. 60-90min until desired internal pull temp is reached. Remove from heat, rest and enjoy!

(Rotisserie) 18-20min per lb, rotisserie until internal pull temp is reached. Remove from heat, rest and enjoy.

(oven) Pre-Heat oven to 350degrees. Place lamb in an oven roasting pan. Cook for 1 hour 45min to 2 hrs apporox. until the desired pull temp is reached. Remove from heat, rest and enjoy.

Note: Cook times may need to be adjusted based on size of leg and whether or not the lamb is boneless or bone-in.