Jason Fullilove


Greek Style Roast Leg of Lamb

Prep Time

25 Minutes

Cook Time

2 Hours

Effort

Pellets

Oak

Tired of the same old meat grind? Take your taste buds on a trip to the Mediterranean with this roasted leg of lamb. It's a memorable meal that everyone will love.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • 1 (6-7 lb) bone-in leg of lamb

  • 8 Clove garlic

  • 2 Sprig fresh rosemary, needles stripped

  • 1 Sprig fresh oregano

  • 2 lemons, juiced

  • 6 Tablespoon extra-virgin olive oil

  • kosher salt

  • frisch gemahlener schwarzer Pfeffer

  • freshly ground black pepper

Steps

  • 1

    Using a paring knife, make a series of small slits in the leg.
    Ingredients
    • 1 (6-7 lb) bone-in leg of lamb

  • 2

    On a cutting board, mince the garlic, rosemary and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg, driving it into the slit with a spoon handle or other utensil.
    Ingredients
    • 8 Clove garlic

    • 2 Sprig fresh rosemary, needles stripped

    • 1 Sprig fresh oregano

  • 3

    Rub the outside of the lamb with the lemon juice, then the olive oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
    Ingredients
    • 2 lemons, juiced

    • 6 Tablespoon extra-virgin olive oil

  • 4

    Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.
    Ingredients
    • As Needed kosher salt

    • As Needed frisch gemahlener schwarzer Pfeffer

  • 5

    Place the lamb on a rack inside a roasting pan. If desired, line the pan with foil for easier clean-up.
  • 6

    When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
    Grill450 ˚F
    Ingredients
    • As Needed kosher salt

    • As Needed freshly ground black pepper

  • 7

    Place the roasting pan directly on the grill grate and roast the lamb for 30 minutes. After 30 minutes, reduce the temperature to 350°F and continue to cook until the internal temperature in the thickest part of the meat is about 130°F for medium-rare (about 90 minutes), or longer if you prefer your lamb more well-done. Be sure to steer clear of the bone when taking the temperature.
    Grill450 ˚F
    Probe130 ˚F
  • 8

    Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.
    Grill350 ˚F
    Probe140 ˚F

Cooking Notes

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