This recipe 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 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
I did this tonight with 4.5 lb leg of local Vermont lamb. I put potatoes and carrots cut to 3″ long and 1-2″ thick on the bottom pan with onions and seasoning. It came out amazing after 2.5 hours at 300 exactly! Doing this again for Easter!!
I’m doing a 2lb leg for my very first time cooking on it, surprising my husband for Father’s Day with the egg….how long do I cook 2lb and what’s the wine addition to drip pan?
Lamb is one of my favorite entrees. I often sear and then braise lamb shanks— Has anyone cooked them in an Egg and successfully obtained a smokiness while causing them to reach the tenderness that prolonged brazing does?
Is it the same time if I put 2 legs on?
What I have is actually 2 front sections of the leg, each about 2 1/2 lbs. Should I adjust cooking time?
Yes! Cook to the internal temperature listed in the recipe. This is a MUST for cooking meat.
Unlike beef and pork, you need to remove most of the layer of fat on the lamb. Leaving it on will give the lamb a bitter taste. I have used this recipe before (removing the fat) and strongly recommend it.
How long would you cook an 8# boneless leg of lamb please?
I suspect an 8 lb leg would take anywhere from 2 1/2 to 4 hours depending on the exact temperature of you egg. I would definitely put an in-oven meat thermometer in it and pull it off when it reaches final temperature.
Drip pan addition: Dr. Pepper /or and Red wine
This recipe looks very interesting and I can’t wait to try it. I am wondering if a very light dusting of flour would help create a crust ? I normally do that when roasting in the oven and like the results…..also, any suggestions as to the liquid to use in the water/drip pan ?
Lemon juice crisps the skin up beautifully.