Slow Roasted Leg of Lamb

15 Min.
120 Min.
8
Ingredients
5
pounds boneless leg of lamb, twine removed
5 pounds boneless leg of lamb, twine removed
6
cloves of garlic, cut in half lengthwise
6 cloves of garlic, cut in half lengthwise
¼
cup olive oil
¼ cup olive oil
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
1
tablespoon ground cumin
1 tablespoon ground cumin
2
teaspoons cracked black pepper
2 teaspoons cracked black pepper
1
tablespoon dried oregano
1 tablespoon dried oregano
2
tablespoon Better Than Bouillon® Roasted Beef Base
2 tablespoon Better Than Bouillon® Roasted Beef Base
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Preheat Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
  2. Using a pairing knife, cut 1-inch slits all over the lamb. Stuff the cut garlic into each slit.
  3. Mix the olive oil, Roasted Garlic Base, cumin, pepper, oregano, Roasted Beef Base, lemon juice, and parsley together in a small bowl. Rub the lamb all over with the mixture.
  4. Place the lamb into a roasting pan and place the pan directly onto the EGG.
  5. Roast the lamb for 20 minutes. Lower the EGG to 350°F and continue to roast for 1 hour 30 minutes or until the internal temperature checked with an instant read thermometer reaches 140°F.
  6. Carefully remove the pan from the EGG and let the lamb rest for 15 minutes before slicing.
Try this with the Yorshire Pudding and Red Wine Pepper Sauce. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

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