What’s better than a burger? A burger with three types of pork. Enjoy this recipe for Triple Pork Burgers tonight! Read more
Did you know you can bake cookies on the Big Green Egg? Enjoy a cool treat for a hot summer day with the perfect amount of Big Green Egg taste.
These Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches are the perfect combination of warm cookies from the EGG and cold ice cream for a tasty treat on a hot summer night! Read more
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
This recipe for Slow Roasted Leg of Lamb is great for entertaining!
- 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
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.
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