Slow Roasted Leg Of Lamb

Directions

1. Set the Egg for direct cooking at 300ºF/149ºC

2. Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb
3. Stuff each hole with a slice of garlic and a piece of rosemary
4. Brush the lamb with the olive oil and season with salt and pepper
5. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan

6. Put the Drip Pan on the grid and close the lid of the Egg

7. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 140ºF/60ºC
8. Remove the pan from the heat and let cool for 10 minutes
9. Carve the lamb, transfer to a platter, and serve immediately