Pool Complete

See your pool in Hi-Def!

If you’ve done the basic job of adding chlorine to your pool to kill the bacteria and some shock to remove contaminates and an algicide to prevent unwanted blooms, we bet you have clear, blue pool water. Plus, you’ve done a super job! Read more

Sriracha Pork Chops

We love this trendy twist on the grilling staple! Grill these Sriracha Pork Chops on your Big Green Egg or any grill! We know you’ll love them! Read more

We love this recipe for special occasions. Easy to make, it’s a definite gourmet meal! Read more

Inground Swimming Pool Design Trends for 2016

Wondering about swimming pool trends for this year? Are you thinking about building a pool? Or, are you contemplating renovating your current backyard pool?

Whether you’re building new or thinking about remodeling, check out these inground pool trends for 2016. Read more

This recipe for Slow Roasted Leg of Lamb is great for entertaining!

Ingredients

  • 1 (5 to 6-pound) leg of lamb
  • 5 cloves garlic, thinly sliced
  • 20 (1-inch) pieces fresh rosemary
  • 1⁄4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

Set the Big Green EGG for direct cooking at 300ºF/149ºC.

Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb.

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.

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.

Carve the lamb, transfer to a platter, and serve immediately.

Serves 6 to 8.

Photo and Recipe from Big Green Egg.