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

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.

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