Hay Baked Lamb

Hay Baked Lamb
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Lamb Ingredients
  1. 1⁄2 lb organic hay
  2. 2 lbs. whole lamb rack, cleaned
  3. 1 clove garlic, sliced
  4. 1 lb. tri color carrots, roasted
  5. 1 lb. fingerling potatoes, baked
  6. Salt and pepper, to taste
  7. 1 cup olive oil
Chimichurri Ingredients
  1. 2 cups packed fresh herbs (the ones you like to eat)
  2. 3 garlic cloves, peeled
  3. 1/4 cup red wine vinegar
  4. 1/4 tsp red pepper flakes
  5. 1⁄4 tsp kosher salt
Lamb Instructions
  1. Line a BGE Dutch Oven with organic hay.
  2. Brush lamb rack with oil, then grill lamb rack until all sides are sealed.
  3. Remove the lamb and the cooking grid; add the convEGGtor for indirect cooking.
  4. Rub garlic, salt and pepper onto the lamb, place in hay lined Dutch oven. Cover with more hay and place lid on top.
  5. Roast indirect (with convEGGtor) at 350°F/177°C in the EGG for 30 to 45 minutes or until internal temperature of 125 ̊F/52 ̊C is achieved.
  6. Let meat rest for 15 minutes, and serve with roasted carrots, potatoes and herb Chimichurri Sauce.
Chimichurri Instructions
  1. Place parsley, garlic, oregano, red pepper flakes, salt, and pepper (to taste) in the bowl of a mortar and pestle. Process until finely blended, add oil and vinegar at the end and muddle in the herbs.
  2. Let sit for one hour for the flavors to blend.
  1. Serves 4-6
  2. Recipe courtesy of Robert Gerstenecker, Executive Chef at Park 75, Four Seasons Atlanta. Learn more about Robert in Southern Farm & Garden Magazine.
  3. Photo credit: Wade Collins
Cooks Recipes

Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb
Serves 8
This recipe is great for entertaining!
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  1. 1 (5 to 6-pound) leg of lamb
  2. 5 cloves garlic, thinly sliced
  3. 20 (1-inch) pieces fresh rosemary
  4. 1⁄4 cup extra-virgin olive oil
  5. 1 teaspoon kosher salt
  6. 1 teaspoon freshly ground black pepper
  1. Set the EGG for direct cooking at 300ºF/149ºC.
  2. Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb.
  3. Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper.
  4. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 140ºF/60ºC. Remove the pan from the heat and let cool for 10 minutes.
  5. Carve the lamb, transfer to a platter, and serve immediately.
  6. Serves 6 to 8
  1. Recipe courtesy of Big Green Egg®
Cooks Recipes

Traditional Irish Stew

Irish Stew
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  1. 4 pounds lamb shoulder cut in 2-inch chunks
  2. Salt and pepper
  3. 4 tbls vegetable oil
  4. 5 medium onions wedged
  5. 4 carrots cut into 2 inch sections
  6. 4 veal broth
  7. 1 large sprig thyme
  8. 12 red potatoes peeled and quartered
  1. Pat lamb dry and season well with salt and pepper. Put oil in a stew pot over medium-high heat. Brown meat on all sides.
  2. Set meat aside, add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned. Heat oven to 350 degrees.
  3. Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top. Season potatoes, cover pot and transfer to oven.
  4. Bake for about 1 hour, until lamb tender. Remove fat from top of broth. Ladle stew into shallow bowls and serve.
Cooks Recipes