Roasted Leg of Lamb
By Traeger Kitchen
1 Reviews
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
30 Minutes
Cook Time
1 Hours
30 Minutes
Pellets
Cherry
Yields: 8 Servings
Ingredients
main
- 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
Units of measurement:
Step
Step 1
Combine olive oil and crushed garlic. Rub mixture on the leg of lamb.
Ingredients
1 (7-8 lb) bone-in leg of lamb
2 Teaspoon extra-virgin olive oil
1 Tablespoon crushed garlic
Step 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.
Ingredients
4 Clove garlic, sliced lengthwise
4 Sprig rosemary, cut into 1 inch pieces
Step 3
Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.
Ingredients
2 lemons
To Taste salt
To Taste black pepper
Step 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.
00:45
500 ˚F / 260 ˚C
Step 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
Step 6
Let the lamb rest for 15 minutes before carving. Enjoy!
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