Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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.

Trout Bum

About

Username
Trout Bum
Joined
-
Visits
1
Last Active
Roles
Member
Posts
343
  • Leg of Lamb

    Ingredients
    • 1 Leg of Lamb Roast• &#189 tsp Sage
    • 3 Tbs Floor• &#189 tsp Marjorm
    • 2 Tbs Olive Oil• &#189 tsp Pepper
    • 1 Tbs Salt• &#189 tsp Thyme
    • 2 Clove Crushed Garlic
    • &#189 tsp Ginger

    InstructionsMix ingredients into a paste.
    De-bone the roast and flatten it.
    Spread ½ of the paste onto the flattened roast.
    Roll up the roast into a sausage shape and tie off every 1 in. or as required to hold shape (more is better when it comes to serving).
    Spread the remaining paste on the outside of the roast.Cook indirect over plate sitter, etc. at 350 degrees until done.
    About 1 hour for a 4 lb. roast.
    Do not over cook medium to medium rare is best.NotesNumber of Servings: Time to Prepare:
Click here for Forum Use Guidelines.