Slow Roasted Leg Of Lamb

Name: Slow Roasted Leg Of Lamb
Cuisine: Beef & Lamb
Ingredients: 1 (5 to 6-pound) leg of lamb; 5 cloves garlic, thinly sliced; 20 (1-inch) pieces fresh rosemary; 1⁄4 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Slow Roasted Leg Of Lamb

Cuisine

Beef & Lamb

Celebrate special occasions with Slow Roasted Leg Of Lamb. This recipe creates a tender, flavorful lamb with a perfect herb crust.

Ingredients

1 (5 to 6-pound) leg of lamb
5 cloves garlic, thinly sliced
20 (1-inch) pieces fresh rosemary
1⁄4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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Directions

Set the Egg for direct cooking at 300ºF/149ºC
Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb
Stuff each hole with a slice of garlic and a piece of rosemary
Brush the lamb with the olive oil and season with salt and pepper
Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan
Put the Drip Pan on the grid and close the lid of the Egg
Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 140ºF/60ºC
Remove the pan from the heat and let cool for 10 minutes
Carve the lamb, transfer to a platter, and serve immediately

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Slow Roasted Leg Of Lamb

Slow Roasted Leg Of Lamb

Category

Cuisine

Ingredients