Ingredients
- 1 leg of lamb (4-5 lbs)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, juiced
Instructions
Method: Indirect roasting
- Set the EGG for indirect cooking at 325°F/163°C.
- Mix garlic, olive oil, herbs, salt, and pepper.
- Rub mixture all over the lamb.
- Roast for 90-120 minutes until internal temperature reaches 135°F.
- Let rest for 15 minutes before slicing.
