Difficulty Level: Moderate
Time: Prep- 15min Cook- Varies approx. 1hr 30min
Serving Size: Feeds 4-6 people (7-8 pound leg)
Crushed Fresh Garlic
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.