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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here


Big AnneBig Anne Posts: 1
edited November -1 in Lamb


Leg of lamb bone taken out

2tbs cumin

1tbs coriander

1tbs turmeric (fresh is best)

1tbs fresh ginger

1/4 cup mince cilantro


Olive oil - enough to make a smooth paste

lemon and lemon zest (optional) 



The night before ground the dry ingredients and mix in the turmeric, cilantro, ginger, garlic, oil and lemon if using.  Rub the mixture onto the flattened leg, make sure it is well rubbed in.  Place in a ziploc bag, then in the fridge.

Next day - start the egg as normal to a temperature between 350-400oF.  Oil the Grill - Cook the meat for approximately 20min if you like the lamb pink, more if you like it well done.  Let rest for 10min and serve. Excellent served with grilled vegetable. 


Number of Servings:

Time to Prepare: 15min preparation

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