Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Leg of Lamb Roast

CajunCajun Posts: 147
edited 7:04AM in EggHead Forum
How Ya'll Are??? Had my BGE for three weeks and filets, chicken, and turkey have been there and all but the turkey were awesome.[p]Went to Costco this AM and came away with two Leg of Lamb roasts. One about 2 1/2 lbs and one about 4 lbs. I put the 4 pounder in the freezer and will experiment on the smaller.[p]I need help here. The smaller is in the frige and I need marinate (sp?) suggestions, rub suggestions, and cooking times and methods. I assume I will put my pizza stone on the grill with a cheap tin foil pan over that to hold the BGE rack with the roast sittin' in it. Also plan to season generously with Tony Chachere's seasoning.[p]Would appreciate any and all help ya'll kin offer


  • JJJJ Posts: 951
    Remove all traces of the fat. Lamb fat uis very bitter. Make about 9 slit pockets and insert a clove of garlic in each. Rub with olive oil and the sub in some rosemary. Cook at 350* for medium about 160*. Sugar maple, pecan, peach, alder any of those woods is a nice additonal to the flavor. Let sit for a few minutes and slice. Real mint jelly goes great with lamb.

  • CajunCajun Posts: 147
    JJ,[p]Thanks for the advise. Will try tomorrow.
Sign In or Register to comment.
Click here for Forum Use Guidelines.