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.
Prep time: 30 minutes. Cook time: 1 hour. Feeds 8 people.
- 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
- When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
- In a small bowl, combine the olive oil and crushed garlic. Rub all over the leg of lamb.
- 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.
- 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.
- 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.
- Remove the lamb from the grill and let rest for 15 minutes before carving. Enjoy!