Posts

Smokey-Thai-Pulled-Chicken-Sandwiches

Smokey Thai Pulled Chicken Sandwiches are delicious! Quick pickled carrots add to the incredible flavor of this smoked chicken sandwich. Read more

Shaved Asparagus with Brie and Bacon Flat Bread

Watch as Chef Linkie Marais shows us how to make Shaved Asparagus with Brie and Bacon Flat Bread on the Big Green Egg!

Read more

Farm-Fresh Chicken with White Beer

This recipe for Farm-Fresh Chicken with White Beer is simply delicious. Cook it on your Big Green Egg or any other grill! It’s a must-try recipe! 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.