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Leg of Lamb on the grill

Leg of Lamb

Sherri Carlson
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
Course Main Course
Cuisine American
Servings 4 people

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.
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