Grill-Roasted Pull-Apart Lamb with Potatoes
Juicy bone-in lamb leg slow-roasted on the grill until it pulls apart with ease, nestled among baby potatoes, carrots, and garlic for a complete one-tray meal full of smoky flavor.
Equipment
- 1 | Large foil tray | disposable recommended
- 1 | Grill | with lid for indirect heat
- 1 | Instant-read thermometer |
- 1 | Tongs | for handling
- 1 | Basting brush | optional
Ingredients
- 1 | | bone-in lamb leg | 4–5 lb
- 3 | tbsp | olive oil |
- 6 | cloves | garlic | minced
- 2 | tbsp | Dijon mustard |
- 1 | tbsp | fresh rosemary | chopped
- 1 | tbsp | fresh thyme | leaves
- 2 | tsp | kosher salt |
- 1 | tsp | black pepper |
- 1.5 | lb | baby potatoes |
- 3 | | carrots | cut into chunks
- 2 | | onions | quartered
- 1 | head | garlic | halved
Instructions
- Pat lamb dry and score the fat in a diamond pattern.
- Rub lamb with olive oil, mustard, minced garlic, rosemary, thyme, salt, and pepper.
- Place lamb in a large foil tray and arrange potatoes, carrots, onions, and halved garlic around it.
- Preheat grill to 300°F for indirect heat.
- Set tray on the cooler side of the grill, close the lid, and cook 2 hours.
- Baste with pan juices and continue cooking 1.5–2 more hours until bone pulls free and internal temperature reaches 195°F.
- Remove from grill, tent with foil, and rest 20 minutes.
- Shred the meat and serve with the roasted vegetables.
- Tip: Keep the grill lid closed as much as possible to maintain steady temperature.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat gently with a splash of broth to keep the meat moist.
Leftover shredded lamb makes excellent sandwiches or tacos the next day.
Bone-in cuts yield the most flavor and moisture during the long cook.
Reheat gently with a splash of broth to keep the meat moist.
Leftover shredded lamb makes excellent sandwiches or tacos the next day.
Bone-in cuts yield the most flavor and moisture during the long cook.