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.
|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|
|To Taste||black pepper|
Combine olive oil and crushed garlic. Rub mixture on the leg of lamb.
1 (7-8 lb) bone-in leg of lamb
2 Teaspoon extra-virgin olive oil
1 Tablespoon crushed garlic
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.
4 Clove garlic, sliced lengthwise
4 Sprig rosemary, cut into 1 inch pieces
Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.
To Taste salt
To Taste black pepper
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
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
Let the lamb rest for 15 minutes before carving. Enjoy!
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