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Roasted Leg of Lamb

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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.

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  • 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

  • salt

  • black pepper

  • 1

    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

  • 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.

    • 4 Clove garlic, sliced lengthwise

    • 4 Sprig rosemary, cut into 1 inch pieces

  • 3

    Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.

    • 2 lemons

    • To Taste salt

    • To Taste black 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

  • 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

    130 ˚F

  • 6

    Let the lamb rest for 15 minutes before carving. Enjoy!