By Traeger Kitchen
Celebrate spring with this roasted leg of lamb recipe. The taste of rosemary and lamb is hard to beat, but when you add wood-fired flavor into the equation, it only gets better.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (7-8 lb) bone-in leg of lamb |
2 Teaspoon | extra-virgin olive oil |
1 Tablespoon | crushed garlic |
4 Clove | garlic, sliced lengthwise |
4 Sprig | rosemary, cut into 1 inch pieces |
2 | lemons |
To Taste | salt |
To Taste | black pepper |
1
Combine olive oil and crushed garlic. Rub mixture on the leg of lamb.
2
With a paring knife, make about 2 dozen small, 3/4 inch deep perforations in the lamb. Stuff the slivered garlic and cut rosemary sprigs into the perforations.
3
Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.
4
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes.
500 ˚F / 260 ˚C
00:45
5
Reduce grill temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60 to 90 minutes.
350 ˚F / 177 ˚C
130 ˚F / 54 ˚C
6
Let the lamb rest for 15 minutes before carving. Enjoy!
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