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Hay Baked Lamb

Ingredients

  • 1 leg of lamb (about 5-6 lbs)
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 cups dried hay (food-grade, unsprayed)

Instructions

Method: Indirect roasting

  1. Set the EGG for indirect cooking at 325°F/163°C.
  2. Rub lamb with olive oil, rosemary, garlic, salt, and pepper.
  3. Spread hay in a roasting pan, place lamb on top, and cover with more hay.
  4. Roast for 1.5-2 hours or until internal temp reaches 135°F for medium-rare.
  5. Rest for 15 minutes before slicing.

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