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Roasted Chicken Flatbread

Perfect for your weekend get-togethers, or a delicious weeknight dinner for family! Enjoy this tasty wrap filled with roasted chicken and Sabra hummus. Read more

Barbecue Chicken With Alabama White Sauce

Enjoy this recipe for Barbecue Chicken with Alabama White Barbecue Sauce from Kevin Gillespie and the Big Green Egg. It’s sure to be a crowd favorite! Read more

Wild Rice Turkey Biryani Stuffed Whole Pumpkin

Get festive for fall with this tasty recipe for Wild Rice Turkey Biryani Stuffed Whole Pumpkin which actually fits inside of a pumpkin for serving!

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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

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.