Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb
Serves 8
This recipe is great for entertaining!
Write a review
  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