Garlic, Herb and Lemon Roasted Leg of Lamb

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.

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