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+ servings
sliced leg of lamb surrouned by carrots and rosemary

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.
3.91 from 11 votes
Prep Time 30 minutes
Cook Time 2 hours
Servings 8


  • 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

Roasted Carrots

  • 1 bunch rainbow carrots
  • olive oil
  • salt
  • pepper


  • 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.


Calories: 257kcalCarbohydrates: 6gProtein: 37gFat: 8gSaturated Fat: 2gCholesterol: 114mgSodium: 431mgPotassium: 666mgFiber: 1gSugar: 3gVitamin A: 7270IUVitamin C: 2.5mgCalcium: 29mgIron: 3.7mg
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