Recipes

Boneless Rolled Leg of Lamb
submitted by Big Daddy
1 Leg of lamb, butterflied, flattened and trimmed of excess fat
3 tbsp flour
2 tbsp olive oil
1 tbsp salt
2 cloves crushed garlic
1/2 tsp ginger
1/2 tsp marjoram
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp sage

• Mix all ingredients except for lamb into a paste. Spread half the paste onto one side of the roast.
• Starting at one long end, roll the roast into a log (with the paste on the inside), tucking in the ends as you roll. Using butcher's twine, tie the roast to hold the shape, about every inch or so.
• Spread the remaining paste on the outside of the roast.
• Set the EGG^® up for indirect cooking with a plate setter at 350°F. Place the lamb on the grid and cook until the desired temperature is reached (check with a meat thermometer), about 1 hour for a 4-pound roast.
• Do not overcook; medium rare to medium is best.