Leg of lamb with rosemary and garlic
- 6.5 lb Leg of Lamb (bone in weight)
- 5 cloves Garlic (chopped)
- Fresh Rosemary
Leg of Lamb Directions
Set Kamado Grill for indirect cooking (use heat deflector plates) and heat to between 350º F.
Season Lamb with fresh cracked pepper (to taste), salt (to taste), chopped garlic and rosemary.
Use butchers twine and tie the leg to hold it's shape.
Place the lamb directly on grill over indirect heat (350ºF) for approximately one hour. No need to flip while cooking. Ideal internal finish temperature is 140º F for medium rare and 150º F for well done.
Set aluminum pan on top of Heat Deflector Plate (under grill) to collect drippings. Be sure to check internal temperature at about 45 minutes as you do not want to overcook your lamb. Adjust time on grill depending on size of lamb.
Trim all visible fat before seasoning and cooking. Lamb is higher in fat than many meats. Enjoy this great dish as a treat.