COOK IT.
Blot lamb legs dry with paper towel, then place in a resealable plastic bag.
In the bowl of a food processor, combine olive oil, beef stock, red wine, lemon, mint, rosemary, sage, red onion, garlic, Dijon, Worcestershire sauce, brown sugar, Smoked Salt & Pepper Rub, and coriander. Process for 1 minute, then pour the marinade over the lamb. Seal the bag and refrigerate for 4 hours.
Remove the lamb from the refrigerator 30 minutes prior to roasting.
Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 375° F. If using a gas or charcoal grill, set it up for medium-high heat.
Place sliced red onion, rosemary and thyme sprigs in a cast iron skillet preferably oblong, then set the lamb on top. Add 1 cup of water to the skillet.
Roast on the grill for 55 to 70 minutes, until an internal temperature of 135° to 140° F is reached.
Remove the lamb and let it rest for 15 minutes on a cutting board, then slice lamb and serve warm.