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

1. Cut 7 or 8 pockets into your leg of lamb.
   
2. Peel garlic leaving the cloves whole.
   
3. Push the garlic and half a twig of rosemary into each pocket.
   
4. Drizzle the leg with olive oil.
   
5. Sprinkle with salt and black pepper.
   
6. Place in a roasting tray and add 200ml of water.
   
7. Setup you EGG at 300°F with the plate setter for an indirect cook.
   
8. Cook your leg of lamb for 5 hours.
   
9. Rest for 30 minutes covering the lamb in foil.
   
10. Slice or pull and serve.