Ingredients
- 1 leg of warthog (5-6 pounds)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Instructions
Serves: 6 to 8
Method: Indirect roasting
- Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C.
- In a small bowl, mix the olive oil, minced garlic, thyme, Dijon mustard, honey, salt, and freshly ground black pepper to form a paste.
- Rub the paste evenly over the leg of warthog.
- Place the leg on the EGG, fat side up, and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F/63°C for medium-rare or 160°F/71°C for medium.
- Remove from the EGG and let rest for 10-15 minutes before carving. Serve with your favorite sides.
