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.