By Jason Fullilove
Tired of the same old meat grind? Take your taste buds on a trip to the Mediterranean with this roasted leg of lamb. It's a memorable meal that everyone will love.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (6-7 lb) bone-in leg of lamb |
8 Clove | garlic |
2 Sprig | fresh rosemary, needles stripped |
1 Sprig | fresh oregano |
2 | lemons, juiced |
6 Tablespoon | extra-virgin olive oil |
As Needed | kosher salt |
As Needed | frisch gemahlener schwarzer Pfeffer |
As Needed | freshly ground black pepper |
1
Using a paring knife, make a series of small slits in the leg.
2
On a cutting board, mince the garlic, rosemary and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg, driving it into the slit with a spoon handle or other utensil.
3
Rub the outside of the lamb with the lemon juice, then the olive oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
4
Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.
5
Place the lamb on a rack inside a roasting pan. If desired, line the pan with foil for easier clean-up.
6
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
7
Place the roasting pan directly on the grill grate and roast the lamb for 30 minutes. After 30 minutes, reduce the temperature to 350°F and continue to cook until the internal temperature in the thickest part of the meat is about 130°F for medium-rare (about 90 minutes), or longer if you prefer your lamb more well-done. Be sure to steer clear of the bone when taking the temperature.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
8
Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.
350 ˚F / 177 ˚C
140 ˚F / 60 ˚C
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