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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.