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Slow Roasted Leg Of Lamb
Beef & Lamb
Roast
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
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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