Smoked Garlic-Rosemary Lamb
The Hubby made this back in December 2022 and it has been sitting here waiting for me to write about it. He smoked it in the Pit Boss Pro Pellet Grill for hours so the process needs your patience. It’s all worth it once you dig in.
FYI, you’re going to need a lot of garlic cloves and fresh rosemary.
Smoked Garlic-Rosemary Lamb
Equipment
- Pit Boss Pro Pellet Grill (or any kind of smoker / pellet grill)
Ingredients
- 5-6 pounds lamb roast
- 8-10 cloves garlic
- a bunch of fresh rosemary
- 1/2 cup mustard
- kosher salt
- garlic-herb dried seasoning
Instructions
- Preheat the pellet grill in 235°. Prepare the garlic and rosemary.
- Score the fat side of the lamb roast.
- Coat all sides of the lamb with mustard.
- Season with Kosher salt.
- Season with garlic-herb dried seasoning.
- Insert the garlic cloves into the scoring.
- Do the same with the fresh rosemary leaves.
- Smoke in the pellet grill for 2 to 3 hours, depending how done you want it. Use a meat thermomter to get your desired doneness, 125 for medium rare. Take it out of the smoker, cover with foil and rest for 15-20 minutes,
Slice in chops.
Serve with your favorite sides.
