10 Health and Wellness Benefits of Saunas

10 Health and Wellness Benefits of Saunas

Are you looking to improve your overall well-being? You can in a Finnleo Sauna!

In this article, we look at the 10 health and wellness benefits of saunas. There are so many benefits that are sure to help all the members of your family! Read more

Grilled Peeps

Grilled Peeps

What a fun and easy way to incorporate color and excitement into your Easter festivities! Read more

5 Reasons to Use a Sauna

5 Reasons to Use a Sauna

Have you ever used a sauna? Perhaps you’ve experienced the benefits at your spa, your athletic club or a friends house?

If you haven’t tried one before, check out these five reasons to use a sauna. The benefits are incredible! Read more

Garlic, Herb and Lemon Roasted Leg of Lamb

Garlic, Herb and Lemon Roasted Leg of Lamb

Ingredients

1.15 Ib Leg of Lamb (Can be Boneless or with Bone Depending on Preference)
1 Stick Unsalted Butter (Room Temperature)
2 tbsp Fresh Thyme (Chopped Finely)
1/4 Cup Fresh Rosemary (Chopped Finely)
1/4 Cup Fresh Oregano (Chopped Finely)
1 1/2 tbsp Garlic (Chopped)
1/4 Cup Olive Oil
Zest of 1 Lemon
1 1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 tbsp Lemon Juice
1 Extra Lemon
1 Bulb of Garlic (Halved with Skins on)
Few Extra Pinches of Salt

Instructions

Set EGG for indirect cooking at 375°F/177°C.

Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)

Truss lamb to stay together during cooking process and place in a plastic container. Set aside.

In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set 1⁄4 cup of the mixture aside.

Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.

Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).

Roast for 1 1⁄2 hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)

Spoon the drippings onto lamb every 20-30 minutes while it is cooking.

(Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.

Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)

Enjoy!

Recipe and photo from Big Green Egg and courtesy of Linkie Marais. You can find out more about Linkie at linkiemarais.com.

 

5 Reasons to Get an Above Ground Pool

5 Benefits of an Above Ground Pool

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You probably know why a swimming pool is great – extra family time with your children, a place for everyone to hang out, an easy-to-reach exercise facility, and much more! But, do you know what’s great about an above ground pool? Read more