Thanks to True Aussie Beef & Lamb for the leg of lamb that inspired this recipe.
- Leg of lamb
- Olive oil
- Garlic powder
- Fresh rosemary
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with Big Green Egg Oak Chunks.
Rub the entire leg of lamb in olive oil, salt, pepper, garlic powder and sprinkle with rosemary leaves.
Place on the leg of lamb on the grid and cook approximately 1½ hours or until the internal temperature reaches 145°F/63°C. Remove from the EGG and let rest for about 10 minutes. Slice and serve immediately.