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,
