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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

LegOLamb

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

Ingredients

Leg of lamb bone taken out

2tbs cumin

1tbs coriander

1tbs turmeric (fresh is best)

1tbs fresh ginger

1/4 cup mince cilantro

Garlic

Olive oil - enough to make a smooth paste

lemon and lemon zest (optional) 

 

Instructions

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. 

Notes

Number of Servings:

Time to Prepare: 15min preparation

· Share on FacebookShare on Twitter

Categories