Lemon pepper lamb roast is a fresh option to traditional Easter style lamb dishes. We’re smoking it on the grill and serve it in thin slices with a tasty Hollandaise sauce.
Servings 4 people
- Start by trimming off silver membranes. There's usually a lot of membranes, but not so much fat. If needed, truss the roast with butcher's twine.
- 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.
- Brush an even layer of mustard on all sides, and then sprinkle lemon pepper all around. I typically go heavy on the lemon pepper.
- Fire up your grill, make sure you configure it for indirect heat. Have it running at 225-240° F. For a 2.2 lb. roast this takes roughly 2 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 30 minutes on the kitchen counter before slicing. I recommend serving it with a tasty Hollandaise sauce.