Grilling an Aussie leg of lamb roast is just as easy as roasting it in the oven. I’ll show you how with these easy tips and my favorite lamb rub.
Disclosure: True Aussie Lamb sponsored this post. Opinions are my own.
To get the best flavor, trim down the fat, so that it’s about 1/8-1/4-inch thick. The fat is a great flavor enhancer, but if it’s too thick, the rub won’t penetrate to the meat.
Next, select or create a rub. I rub salt, pepper, garlic powder and onion powder on just about every piece of meat. Because Aussie lamb has a beautiful sweet flavor that can hold up to bolder spices, smoked paprika and cumin are good additions for an earthy, umami touch. Rosemary brings out the natural sweetness. Cayenne (however much you like) gives a pop of heat, and include some raw sugar to help create a golden crust.
It’s important to cook the lamb over indirect heat, so it cooks evenly without burning that beautiful rub you just created. If you have a gas grill, turn on part of the burners, and place the roast on the side with the burners turned off. If you have a charcoal grill, push the coals to one side, and grill the meat over the side without coals.
For a boneless lamb roast, I actually like using a ceramic cooker or pellet grill. With either of these grills, you can place the meat right over the heat, but it’s deflected with a ceramic or metal diffuser plate, protecting the roast throughout the cook.
I like using the hot and fast method for lamb roast. I crank the grill heat up to 350-375F. At this temp, a 5-pound roast is usually ready in about 2 hours. I aim for an internal temperature of 135F degrees. After the roast rests, this yields a medium doneness. If you prefer your meat more rare, pull it off the grill around 125F degrees. If you like it more well done, keep it going for another 5-15 degrees. Just keep in mind that the temp will rise about 5 degrees while it rests.
When the internal temperature reaches 80-90F degrees, you’ll have about 30 more minutes of cook time. At this point, add some rainbow carrots tossed in olive oil and salt and pepper. By the time the roast is done, they’ll be nice and tender.
When the roast is ready, remove it to a pan and cover it with foil to rest. This is a key step when cooking all types of meat. It allows the juices to settle back into the roast, ensuring a moist, tender bite.
After about 15 minutes, serve the roast alongside the carrots. Garnish with fresh herbs. Slice and serve.
Grilled Aussie Leg of Lamb Roast
Grilling an Aussie leg of lamb roast is just as easy as roasting it in the oven. I'll show you how with these easy tips and my favorite lamb rub.