This post may contain affiliate links. See full disclosure here.
This past weekend was Easter. Typically, we have a large family dinner to celebrate various holidays. However, this year we had a brunch.
I’d Rather Not Buy the Meat
Thus, when I headed to the store to buy what I would need for the brunch, Todd says, “Pick up a leg of lamb”. I think he was a bit surprised when I brought it home.
I picked it up at Whole Foods, it was a little pricey, but the end result was totally worth it. What I failed to remember was that there would only be the two of us eating. Needless to say, we went on with our plans to prepare it for dinner.
Busy Morning, Lazy Afternoon
Well, actually, after the brunch, I took a nice nap on our outside couch. It was a gorgeous day here in Dallas, and there was a gentle breeze. So, Todd did all of the work for this feast.
Best Gift EVER!
Several years ago we were given the “large” Big Green Egg. If you don’t have one, I highly recommend it. The egg gives food a slight smokiness that is just right. And, although I like smoked foods, I am not a fan of super smoky foods. If that makes sense.
Typically, Todd grills on our natural gas grill. However, with this leg of lamb, he decided to go with the Big Green Egg. Getting the egg lit and the fire to the right temperature was a little difficult at first, but now he has it down pat.
A Whole Section Full of Green Egg Gadgets
If you are intimidated by the egg, there are all kinds of gadgets made for the egg to help with cooking, timing, etc. But, it’s totally worth it. Trust me, you will love it! There’s nothing better than smelling the egg coming up to temperature. The aroma is amazing.
Once Todd got the fire going, he prepared the meat for grilling. First, he cut slits on both sides of the leg and inserted garlic and sprigs of rosemary. Then, he rubbed the leg with olive oil and salted and peppered it.
Many times, Todd will use a “v-rack” when grilling on the egg. He places the “v-rack” in a disposable aluminum drip pan, to catch the drippings. This was no different. Sometimes, he will put apple juice in the pan to add flavor to his meat.
Get Ready to Put the Meat On
The meat will go on the grill when the egg reaches 300 degrees. Keep an eye on the temperature to make sure it stays constant at 300 degrees. Roast for about 2 hours and use a meat thermometer to check the temperature. It should be between 135 and 140 degrees internally.
Once the meat is done, take it off the grill and let it rest for at least 15 minutes. While ours was resting, Todd grilled asparagus for our side dish. It was an incredible meal.
Leftovers anyone?
Enjoy,
Sherri
Leg of Lamb
Equipment
- Big Green Egg
Ingredients
- 1 Leg of Lamb, bone in approx 6 pounds
- 4 sprigs Rosemary fresh
- 8 cloves Garlic peeled
- 2 tbsp Olive Oil extra virgin
- 1 tbsp Salt
- 2 tsp Pepper
Instructions
- If using a barbecue grill or the big green egg, get the fire started before prepping the meat.
- Cut slits on both sides of the leg and insert garlic and sprigs of rosemary. Then, rubbed the leg with olive oil, and salt and pepper it.
- Use a v-rack when grilling on the egg. Place the v-rack in a disposable aluminum drip pan, to catch the drippings.
- Place the meat on the grill when it reaches 300 degrees.
- Roast for about 2 hours, using a meat thermometer to check the temperature. It should be between 135 and 140 degrees internally.
- Let it rest for 15 minutes before serving.
