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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
- 5 pound Aussie Boneless Leg of Lamb Roast
Smoked Paprika Rub
- 1 tablespoon raw sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon rosemary, dried
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 bunch rainbow carrots
- olive oil
- Heat the grill to 350-375F degrees with an indirect heat zone.
- Trim the fat, so that it is no thicker than 1/8-1/4 inch thick.
- Combine the rub ingredients. Rub all over the meat.
- Place the lamb on the grill over indirect heat. Smoke for about 2 hours.
- Toss the carrots in olive oil, salt and pepper.
- After around 1 1/2 hours, the internal temperature of the lamb should reach 80-90F degrees. At this point, add the carrots to the grill.
- Continue cooking the roast until it reaches around 135F degrees. Remove the roast from the grill and cover with foil. Rest for 15-30 minutes.
- When the carrots are soft, remove them from the grill. Serve with the lamb.
Nutrition information is automatically calculated, so should only be used as an approximation.