Roast Leg of Lamb
I love my roast leg of lamb rare but some a close second. Pitted with garlic and rosemary and cooked on the Big Green Egg, this has the most amazing flavour.
The meat fall off the bone so can be used in many ways from lamb kebabs with pomegranate to pulled lamb in a shepherds pie, oh and of course as traditional roast lamb!
The addition of the garlic and rosemary infuse the roast leg of lamb joint beautifully.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 leg of lamb
- 7 0r 8 garlic cloves, whole
- 4 sprigs of rosemary
- salt and pepper
- olive oil
Equipment
- Meater+ Wireless Thermometer
- Thermapen Professional
Optional Equipment
The easiest way to maintain the temperature of your Egg is with a forced air controller. Big Green Egg make the EGG Genius which is a great way of controlling any sized Egg from MiniMax to XL.
Method
- Cut 7 or 8 pockets into your leg of lamb.
- Peel the garlic, leaving the cloves whole.
- Push the garlic and half a stem of rosemary into each pocket.
- Drizzle the leg with olive oil.
- Sprinkle with salt and black pepper.
- Place in a roasting tray and add 200ml of water.
- Setup your Egg to cook at 180°C indirectly (place your stainless steel grid on top of your ConvEGGtor).
- Use a meat thermometer to measure the internal temperature of the middle of your cooking joint. I use a Meater+, it’s probably the best and most convenient thermometer.
- Cook your lamb until the internal temperature reaches about 5°C less than you’re aiming for (see below). I cook to 50°C as I like my lamb medium rare, 57°C. A leg of lamb will take about 1.5 hours.
- Take the lamb out of your Egg and wrap in foil to rest.
- Slice or pull and serve.