Smoked Boneless Leg Of Lamb With Pomegranate Mint Relish
When a smoked boneless leg of lamb hits the pellet grill for a low-and-slow wood-fired roast, magic happens on the grates! We dry-brined this cut overnight with kosher salt for maximum juiciness, rubbed it down with warm spices, and reverse-seared it to build a beautiful crust with an edge-to-edge pink interior. Topped with a bright, tart pomegranate-mint relish to cut through all that rich flavour, this is pure outdoor cooking at its finest! Simple, bold, and made to share straight off the platter!
Equipment
- 1 Weber Searwood Pellet Grill (or equivalent pellet smoker)
- 1 Leave-in digital meat thermometer / probe
- 1 Instant-read thermometer
- 1 Large, rimmed sheet pan or grill-safe tray
- 1 Carving board with a juice groove
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Lamb
- 1 boneless leg of lamb 4 ½ to 5 ½ lbs (2 to 2.5 kg), rolled and tied securely
- 1 ¾ teaspoon Windsor or Morton kosher salt or 2 ½ teaspoon Diamond Crystal kosher salt
- 2 tablespoon extra virgin olive oil
- 2 teaspoon ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely grated lemon zest
- ½ teaspoon freshly ground black pepper
Pomegranate-Mint Relish
- 1 cup pomegranate arils
- ½ cup loosely packed fresh mint leaves *Roughly chop the mint just before you are going to serve it, to preserve the bright green colour.
- ¼ cup flat-leaf parsley leaves roughly chopped
- 2 tablespoon finely diced red onion
- 2 tablespoon extra virgin olive oil
- 1 ½ tablespoon fresh lemon juice
- 1 tablespoon pomegranate molasses
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
To Finish
- Fresh mint leaves
- Extra pomegranate arils
- Flaky sea salt
- Lemon wedges
Instructions
Dry-Brine the Lamb
- Inspect the boneless leg of lamb and trim away thick, hard exterior fat or tough silver skin, leaving a thin layer of soft fat for protection and browning.
- Lightly score the outside surface of the lamb. Run your knife diagonally across the surface of the lamb, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1 inch apart.
- Roll the lamb tightly into an even cylinder and tie with butcher's twine at 1 ½-inch intervals.
- Season the entire surface with the kosher salt. Place the tied roast on a wire rack set inside a sheet pan and refrigerate uncovered for 12 to 24 hours.
Season the Lamb
- Remove the lamb from the refrigerator 45 minutes prior to cooking to reduce the chill.
- In a small bowl, combine the olive oil, ground coriander, ground cumin, sweet paprika, granulated garlic, chopped rosemary, lemon zest, and black pepper.
- Pat the surface of the lamb dry with paper towels if moisture is present. Rub the spice mixture evenly across all sides of the roast.
Set Up the Pellet Grill
- Fill the hopper with mild or medium hardwood pellets (such as apple, cherry, oak, or a balanced grill master blend).
- Preheat the pellet grill to 275°F (135°C) with the lid closed.
Slow Roast
- Insert a digital meat thermometer horizontally into the thickest section of the lamb, ensuring the tip sits in the center without resting in an open internal seam.
- Place the lamb in the center of the cooking grate, fat side up.
- Close the lid and roast at 275°F (135°C) until the internal temperature reaches your target pull mark from the reference table (115°F to 118°F / 46°C to 48°C for chef-preferred 135°F medium-rare, or 120°F to 122°F / 49°C to 50°C for Health Canada 145°F medium-rare).
- Begin checking temperature after 75 minutes. Expect total low-heat cooking time to take between 1 ½ to 2 hours, depending on ambient weather and roast thickness. Always cook to temperature, not time.
High-Heat Sear
- Transfer the lamb to a tray once your low-heat target is reached.
- Increase the grill temperature to 550°F (288°C) and close the lid to preheat fully.
- Return the lamb to the hot grill grates.
- Cook at 550°F (288°C), turning every 2 to 3 minutes, until a deep crust forms on all sides and the internal temperature reaches your finish target (128°F to 130°F / 53°C to 54°C for chef medium-rare; 138°F to 140°F / 59°C to 60°C for Health Canada medium-rare). This takes approximately 8 to 12 minutes.
- Transfer the roast to a carving board with a juice groove and tent loosely with foil. Rest for 20 minutes to allow carryover cooking to raise the internal temperature to its final resting point.
Prepare the Pomegranate-Mint Relish
- While the lamb rests, stir together the pomegranate arils, flat-leaf parsley, red onion, olive oil, lemon juice, pomegranate molasses, salt, and black pepper in a medium bowl.
- Roughly chop the fresh mint leaves, then gently mix them into the relish right before serving to maintain their vibrant colour.
- Let the mixture stand for 15 to 20 minutes at room temperature so the onions soften slightly and flavours integrate.
Carve and Assemble
- Snip and remove the butcher's twine.
- Slice the lamb across the muscle grain into ¼-inch thick slices. Adjust your cutting angle as you move across different muscle groups on the leg cut.
- Pour any accumulated juices from the carving board back over the meat.
- Arrange sliced lamb on a serving platter surrounded by roasted or grilled side vegetables (such as charred eggplant, roasted carrots, or grilled romaine).
- Spoon two-thirds of the pomegranate-mint relish over the lamb, serving the remaining portion in a bowl alongside.
- Garnish with fresh mint, lemon wedges, and a light sprinkle of flaky sea salt.
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Video
Notes
Tips, Substitutions & Serving Suggestions
- Granulated Garlic vs. Fresh Garlic: Granulated garlic is deliberately specified for the rub. Minced fresh garlic burns rapidly during the high-heat 550°F (288°C) sear phase, creating bitter notes.
- Why Relish Isn’t Applied as a Glaze: Pomegranate molasses contains high sugar content. Applying it directly to the meat before or during the sear will cause scorching. Keep the relish as a fresh topping added at plating.
- Vegetable Pairing Tip: Group side vegetables separately on the outer border of the platter rather than tossing them with the lamb. This maintains individual textures and keeps colour distinct.
- Leftover Handling: Store leftover carved lamb in an airtight container with its juices for up to 3 days. Reheat gently in a warm skillet with a splash of broth to avoid overcooking the interior.
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