Slow Roasted Leg of Lamb

This recipe is great for entertaining!

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

Instructions

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.

Serves 6 to 8

5 thoughts on “Slow Roasted Leg of Lamb

  1. This recipe looks very interesting and I can’t wait to try it. I am wondering if a very light dusting of flour would help create a crust ? I normally do that when roasting in the oven and like the results…..also, any suggestions as to the liquid to use in the water/drip pan ?

    1. I suspect an 8 lb leg would take anywhere from 2 1/2 to 4 hours depending on the exact temperature of you egg. I would definitely put an in-oven meat thermometer in it and pull it off when it reaches final temperature.

  2. Unlike beef and pork, you need to remove most of the layer of fat on the lamb. Leaving it on will give the lamb a bitter taste. I have used this recipe before (removing the fat) and strongly recommend it.

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