Here’s how to smoke a lamb roast, infused with garlic and stuffed with dill. So tasty!
- 3.5 lb lamb roast
- 0.5 cups neutral oil
- 3 garlic cloves
- 2 bunches dill
- 2 tbsp lemon pepper
- Start by trimming off silver membranes. There's usually a lot of membranes, but not so much fat.
- Now dry brine the roast (0.5 tsp salt per lb of meat), and place it on a plate in the fridge. The dry brining is best done the night before, but if you’re short on time it needs at least 2 hours.
- Crush the garlic cloves in the oil and stir. Let it sit for a while for the flavors to blend.
- Cut 'open' the lamb roast so you can roll it out like a carpet. Place an even layer of dill on it, but cut off the stems first.
- Now roll it up tightly and truss it.
- Use a marinade injector with a thick needle, draw up the garlic oil and inject as much as you can in various spots all around the roast. Try to avoid getting garlic into the needle, it clogs it quickly. Draw up oil from the surface, it usually helps.
- Sprinkle an even layer of lemon pepper all around.
- Fire up your grill, make sure you configure it for indirect heat. Have it running at 225-240° F. For a 3-4 lb. roast this takes roughly 2-2.5 hours. Place a thermometer in the thickest part of the meat. Place 2-3 wood chunks on the glowing embers for smoke flavor. I usually use apple or cherry wood.
- Put the lid back on and smoke the lamb until its inner temperature hits 60° C / 140° F. Bring it in and let it rest for 20 minutes on the kitchen counter before slicing.