Lemon Pepper Lamb Roast

Lemon Pepper Lamb Roast

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
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Start the grill 30 minutes


  • 2.2 lb lamb roast, boneless
  • 1 msk mustard
  • 1 tsp salt
  • 3 tbsp lemon pepper


  • 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.
    Trussed lamb roast
  • 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.
    Lamb roast with mustard and 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.
    Sliced lamb roast


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