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sliced leg of lamb roast on a white plate
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Pit Boss Smoked Leg of Lamb with Red Wine Reduction

A delicious Boneless Leg of Lamb smoked and seared on a Pit Boss pellet grill, then served with a simple Red Wine and Shallot Reduction.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 5 people
Calories 641kcal
Author Mads Martigan
Cost $40

Equipment

  • Pit Boss Pellet Grill
  • Wire Rack
  • Baking Sheet
  • Butcher's Twine

Ingredients

  • 1 5 lb Boneless Leg of Lamb
  • Kosher Salt
  • Fresh Black Pepper

Garlic and Rosemary Marinade

  • ½ Cup Olive Oil
  • 1 tablespoon Minced Rosemary
  • 2 teaspoon Minced Thyme
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika

Red Wine and Shallot Reduction

  • 2 tablespoon Butter
  • ¼ Cup Minced Shallot
  • 1 Bottle Red Wine
  • ¼ Cup Apricot Preserves
  • 1 tablespoon Lemon Zest freshly grated

Instructions

Prepare the Lamb

  • Remove the netting from around the leg of lamb and lay it out in a pan.
    1 5 lb Boneless Leg of Lamb
    a raw leg of lamb with a net around it in an aluminum foil pan
  • Sprinkle kosher salt and black pepper on all sides.
    Kosher Salt, Fresh Black Pepper
  • Whisk together the marinade ingredients in a bowl.
    ½ Cup Olive Oil, 1 Tbsp Minced Rosemary, 2 tsp Minced Thyme, 1 Tbsp Minced Garlic, 1 tsp Chili Powder, 1 tsp Smoked Paprika
  • Rub the lamb with the marinade on all sides.
  • Tie the roast back together with some butchers twine and place it on a wire rack over a foil lined baking sheet.

Start the Smoker

  • Start the Pit Boss and set the temperature to 270°F
  • Once the grill is up to temperature, place the lamb, on the wire rack, in the pellet grill.

Red Wine Shallot Reduction

  • While the lamb is smoking, prepare the red wine reduction. First melt the butter in a medium sauce pan over medium heat.
    2 Tbsp Butter
  • Sautee the shallots in the melted butter for about 5-10 minutes, or until they are soft and yellow.
    ¼ Cup Minced Shallot
  • Add the red wine, aprocot preserves, and lemon zest.
    1 Bottle Red Wine, ¼ Cup Apricot Preserves, 1 Tbsp Lemon Zest
  • Whisk everything together and simmer over medium heat, uncovered, for about 30 minutes, or until the sauce has reduced by about half. Add salt and pepper to taste.
  • Reduce the temperature to low and keep warm until you are ready to serve the lamb.

Sear and Serve the Lamb

  • Smoke the lamb until it reaches an internal temperature of 120°F, which may take about 2-3 hours.
  • Turn up the heat on the Pit Boss to HIGH and continue cooking until the internal temperature reaches 135°F on an instant read thermometer for a medium doneness.
    a leg of lamb on a wire rack smoking in a pellet grill with an instant read thermometer reading 132.6 degrees
  • Remove the lamb from the smoker and let it rest for 15-20 minutes.
  • Remove the ties, slice the lamb, and serve with the Red Wine Reduction.
    drizzling a red wine sauce over the slices of leg of lamb

Nutrition

Calories: 641kcal | Carbohydrates: 11g | Protein: 59g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 195mg | Sodium: 227mg | Potassium: 909mg | Fiber: 1g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 6mg