We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Leg of Lamb

30

1

Cherry

Celebrate spring with this roasted leg of lamb. The combination of rosemary and lamb is hard to beat, but when you add wood-fired flavor into the equation, it only gets better.

8

Activating this element will cause content on the page to be updated.

:

main

  • 1 (7-8 lb) bone-in leg of lamb

  • 2 Teaspoon Olive oil

  • 1 Tablespoon crushed garlic, plus 4 cloves, sliced lengthwise, divided

  • Zest of 2 lemons

  • kosher salt

  • Freshly ground black pepper

  • 4 Clove garlic, sliced lengthwise

  • Juice of 2 lemons

  • 4 sprigs of fresh rosemary, cut into 1-inch pieces

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    In a small bowl, combine the olive oil and crushed garlic. Rub all over the leg of lamb.

    • 1 (7-8 lb) bone-in leg of lamb

    • 2 Teaspoon Olive oil

    • 1 Tablespoon crushed garlic, plus 4 cloves, sliced lengthwise, divided

  • 3

    With a paring knife, make about 24 small cuts all over the lamb, about 3/4 inch deep. Stuff the sliced garlic and rosemary sprigs into the slits. Spread the lemon zest and juice all over the lamb. Season generously with salt and pepper.

    • Zest of 2 lemons

    • To Taste kosher salt

    • To Taste Freshly ground black pepper

    • 4 Clove garlic, sliced lengthwise

    • Juice of 2 lemons

    • 4 sprigs of fresh rosemary, cut into 1-inch pieces

  • 4

    Insert the probe into the thickest part of the lamb, avoiding the bone. Place the leg of lamb directly on the grill grates. Close the lid and cook for 30 minutes.

    450 ˚F

  • 5

    Reduce the Traeger temperature to 350°F. Continue cooking until the internal temperature of the lamb reaches 130°F for medium-rare, 60-90 minutes, or your desired temperature.

    350 ˚F

    130 ˚F

  • 6

    Remove the lamb from the grill and let rest for 15 minutes before carving. Enjoy!

Recommended Products:

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.