Garlic & Rosemary Leg Of Lamb on the Big Green Egg
Ingredients
- 1 leg of lamb
- 7 or 8 cloves of garlic
- 4 sprigs of rosemary
- Olive oil
- Salt and pepper
- Olive oil
Instructions
- Cut 7 or 8 pockets into your leg of lamb.
- Peel garlic leaving the cloves whole.
- Push the garlic and half a twig 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 you EGG at 300°F with the plate setter for an indirect cook.
- Cook your leg of lamb for 5 hours.
- Rest for 30 minutes covering the lamb in foil.
- Slice or pull and serve.