Leg of Lamb with Thyme & Rosemary

This method uses the iconic Big Green Egg although is easily adaptable to ovens & other BBQS. With a good leg of lamb recipe like this one and a Big Green Egg, you can easily put a delicious meal on the table.

Difficulty:

Prep time: 15 minutes

Cook time: 1hr 40 minutes

Serves: 6-8

Leg of Lamb with Thyme and Rosemary Image 1

Related Tags

Lamb

Ingredients

1 boned leg of Lamb, 1.8kg - 2kg, boneless, skinned (our Master Butchers will do this for you)
Sea Salt

Herb Mixture
5 bulbs garlic
2 red chilli peppers
8 sprigs of rosemary
15 sprigs of thyme

Method

Ignite the charcoal in the Big Green Egg and heat the EGG, with the to 150°C.
Meanwhile, for the herb mixture, peel and finely chop the garlic. Remove the stalk from the chilli peppers and slice the flesh finely. If you like spicy food, you can leave the seeds in. If you prefer a milder flavour, remove the seeds. Remove the needles from the rosemary and the sprigs from the thyme, and chop finely. Mix these ingredients.
Sprinkle the leg of lamb with sea salt and rub in the herb mixture by dabbing it. Put some of the mixture in the opening where the bone was.
place the grid in the EGG and place the leg of lamb on the grid. Close the lid of the EGG and insert a thermometer into the centre of the meat.
Close the lid of the EGG. Leave the leg of lamb to cook until a temperature of 54°C has been reached. This will take about 90 minutes.
Remove the leg of leg of lamb with thyme and rosemary from the EGG and cover loosely with aluminium foil. Allow the meat to rest for approx. 10 minutes before cutting it into nice slices. Enjoy.

Recipe; Big Green Egg