This recipe will show you how to roast a leg of lamb to perfection. The lamb marinades in fresh herbs before cooking indirectly using the plate setter. Apple wood chip smoke will give the lamb an extra boost of flavour. The airflow inside the EGG will keep the lamb moist throughout cooking, we’ll wager it will be so succulent you won’t need gravy!
2.25kg leg of lamb with the bone in. Serves 8.
- Rape seed oil
- 2tbsp thyme-
- 2tbsp rosemary
- 2tbsp flat leaf parsley
- 2tbsp marjoram
- 1tsp ground cumin
- 2 garlic cloves
- Zest of 1 lemon
- 1tbsp balsamic vinegar
(The measurements are for dried herbs, use more if you are using fresh herbs.)
Pre soak a handful apple wood chips in a bowl of water.
Indirect Set Up – set up your EGG for INDIRECT cooking with the plate setter in the legs up position and place the stainless steel grid on top of the Plate Setter legs.
Target temperature is 300°F /150°C
Make the marinade – combine all the marinade ingredients together.
Prepare the Lamb – score the surface of the meat with quarter inch deep cuts in a cross hatch pattern.
Marinade – rub the marinade into flesh of the lamb and leave for at least 2 hours (or over night in the fridge).
Before putting the lamb on the EGG, remove the excess oils from the surface of the lamb by patting it dry with a paper towel.
Remove the marinade. If the lamb has been marinating in the fridge, it’s best to let it adjust to room temperature for 20 minutes or so before adding it to the hot EGG. This reduces any “seizure” of the meat.
Wipe off any excess of marinades with a paper towel.
Your EGG should already be set up for indirect cooking, with Plate Setter, drip pan and stainless steel grid.
Target temperature is 300°F-325°F
When the EGG is up to temperature and you are ready to start cooking, drain the water from the wood chips, remove the plate setter and sprinkle the wood chips in a large circle on the charcoal.
Replace the Plate Setter, Drip Pan (if using to catch lamb juices during roasting) and the Stainless Steel Grid. Place the lamb on top of the stainless steel grid with the cross hatched surface uppermost.
The internal temperature of the meat should be 135°F for medium cooked lamb (but if you like it well done, continue to cook until desired doneness has been reached). Cook time will be around 2-4 hours, depending on the size of your leg. Remove the lamb and let rest for at least 10 minutes before carving.
You’ll find the deeply scored hatch marks will have turned into crispy chunks of lamb goodness that everyone will be fighting over!
If there are any juices in the drip pan, feel free to add a splash of wine and cornflour to the pan and stir gently to turn it in to a lovely sauce.