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Leg of Lamb on the grill
Sherri Carlson

Leg of Lamb

This recipe provides information for cooking a leg of lamb on the big green egg.
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Prep Time 1 hour
Cook Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Big Green Egg

Method
 

  1. If using a barbecue grill or the big green egg, get the fire started before prepping the meat.

  2. 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.
  3. Use a v-rack when grilling on the egg. Place the v-rack in a disposable aluminum drip pan, to catch the drippings.
  4. Place the meat on the grill when it reaches 300 degrees.

  5. Roast for about 2 hours, using a meat thermometer to check the temperature. It should be between 135 and 140 degrees internally.
  6. Let it rest for 15 minutes before serving.