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.
|1||(6-7 lb) bone-in leg of lamb|
|2 Sprig||fresh rosemary, leaves only|
|1 Sprig||fresh oregano|
|Juice of 2 lemons|
|6 Tablespoon||extra-virgin olive oil|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
Using a paring knife, make a series of small slits in the lamb.
1 (6-7 lb) bone-in leg of lamb
Mince the garlic, rosemary, and oregano together to make a paste. (Alternatively, pulse the garlic and herbs together in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg of lamb, using a spoon handle or other utensil to push into the meat.
8 Clove garlic
2 Sprig fresh rosemary, leaves only
1 Sprig fresh oregano
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.
Juice of 2 lemons
6 Tablespoon extra-virgin olive oil
Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.
To Taste kosher salt
To Taste freshly ground black pepper
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes. Set a roasting rack inside a roasting pan (line the pan with foil, if desired, for easier clean-up).
450 ˚F / 232 ˚C
Place the lamb on the roasting rack, then place the pan on the grill grates. Insert the probe into the thickest part of the leg, avoiding the bone. Close the lid and roast for 30 minutes, then reduce the Traeger temperature to 350°F and continue roasting until the internal temperature reaches 130°F for medium-rare, about 90 minutes, or your desired temperature.
350 ˚F / 177 ˚C
130 ˚F / 54 ˚C
Transfer the lamb to a cutting board and let rest for 15 minutes before thinly slicing on the diagonal. Enjoy!
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