In this video, Johan Magnusson of Big Swede BBQ will show you an easy recipe for roasting a boneless leg of lamb using a pellet grill.

This recipe is cooked on the Beale Street Pellet Grill from Memphis Grills.

- 1 Boneless Leg of Lamb
- 2 Tbs Sage
- 2 Tbs Rosemary
- 2 Tbs Thyme
- 1/4 cup Lemon Juice
- 1/4 cup Dijon Mustard
- 1/3 cup Olive Oil
- 4 cloves Garlic, minced
- Salt and Black Pepper
- Butter

Finely chop the sage, rosemary and thyme leaves. Mix the herbs with lemon juice, mustard, garlic and olive oil. Whisk until you have a coarse paste.
Season the boneless leg of lamb with salt and pepper on all sides. Then smear the herb paste all over the leg of lamb. Marinate in the refrigerator overnight or at least four hours.

Set your Beale Street powered by Memphis to 325 F and use Oak pellets.
Roast the leg of lamb in the grill until it reaches an inner temperature of 130 F, this will take about two hours or so.

When the leg of lamb is done cooking, remove it from the grill and place in an aluminum pan. Put a couple of slices of butter on top, cover with foil and let the lamb rest for at least 15 minutes.

When rested, remove from aluminum pan and slice against the grain. Serve immediately.

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