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