Not just for Easter, a Grilled Boneless Leg of Lamb should be in your year round rotation! Here we utilize the Primo Grill’s versatility, the reverse sear method, and Primo’s Kleftiko Barrel Wine Lamb Rub to make this roast a winner.
Start by preparing the brine for the lamb – use a ratio of 1/2 cup of salt for every gallon of water. We also added a few tablespoons of Primo’s Kleftiko Barrel Wine Rub to the brine for added flavor. Add ice as necessary to keep the brine cold.
Trim as much fat off as you see fit and then tie the roast or reuse the netting it came in. Brine the lamb overnight.
When ready take the lamb out of the brine and pat it dry. Here we used a coating of olive oil and the Primo Kleftiko Barrel Wine Rub. Alternatively you could use a Garlic Herb paste detailed in our Leg of Lamb post. Let it rest at room temperature for 1/2 hr or so.
Prepare the Primo for two-zone cooking. Light a fire on both sides of the grill and only put a deflector plate on one side. Target a cooking temp of 275-300.
When the lamb is at 100 degrees or so open the vents and increase the grill temp to 400 or so. Move the lamb over direct heat and sear on all sides to finish.
Target 130 to 135 for medium rare. A Thermapen is a helpful tool here. Let the lamb rest for 20 minutes or so, remove the netting, and enjoy!
We made mini Gyros to serve as samples at our store – we warmed some Naan and put on a dollop of tzatziki.
Alternatively you could choose the leave the boneless leg butterflied (not tied). Here is a picture from a prior cook of a Butterflied Leg of Lamb finishing over direct heat on the Primo.