Smoked Boneless Lamb

Prepare the lamb

• Take the roast out of the fridge 30–45 minutes before it goes on.
• Pat it dry.
• If it came in netting, leave the netting on through seasoning and cooking. It comes off after.

Make the herb paste

• Mix the minced garlic, rosemary, thyme, olive oil, salt, pepper, lemon juice and zest.

How you know: You want a thick paste, not a marinade.

Season

• Rub the paste over the whole roast.
• Best case: season the night before and refrigerate uncovered.
• Same day: let it sit at room temperature 30 minutes.

Set up the Searwood

• Fill the hopper.
• Install the grease tray and drip pan.
• Clean the grates.
• Connect the food probe.
• Preheat on SmokeBoost at 180°F.

Smoke

• Lay the roast fat-side up.
• Push the probe into the centre, away from fat.

How you know: This stage is for flavour and colour, not for cooking it through.

Raise to roasting heat

• After 60–90 minutes, set the grill to 250°F.
• Keep cooking and keep watching the internal temperature.
• Target 140–145°F.

Sear

• When you are close to target, pull the roast and bring the grill to 400°F.
• Put it back on and sear 2–3 minutes a side.

How you know: Optional, but this is where the brown crust comes from.

Check the temperature

• Probe the centre of the roast.
• Pull at 145°F, or your preferred doneness.

How you know: USDA calls for 145°F followed by a 3-minute rest.

Rest

• Let it sit. It keeps cooking and it keeps the juice.

Slice

• Take the netting off.
• Slice across the grain, ¼ to ½ inch thick.
• Finish with a little flaky salt.