Roasted Leg of Lamb
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
30 Minutes
Cook Time
1 Hours
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
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 |
Step
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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