Season lamb with salt and pepper. When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes. Reduce grill temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60 to 90 minutes.
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Pre-heat the oven to 325°F (160°C). Lay 3-4 large, rosemary sprigs in the center of a roasting pan, and place the lamb over the sprigs. Cut 1/2-3/4 inch (1.5-2cm) deep slits, into the top side of the lamb. Insert the garlic slices and small rosemary sprigs into the slits.
There are many pros to using a boneless leg of lamb roast over a bone-in. It might come down to just whatever is available at your local grocery store, but if you have the option, I think boneless is the way to go for this recipe, and cooking lamb roasts in general.