This recipe is great for entertaining!



2.5 – 2.7 g leg of lamb

5 cloves garlic, thinly sliced

20 (2.5 cm) pieces fresh rosemary

¼ cup extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper


Set the EGG for direct cooking at 149ºC/300ºF.

Using a small paring knife, make 20 (2.5 cm) cuts evenly all over the lamb.

Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper.

Transfer the lamb to the Rib & Roast Rack and set the rack inside a pan. Put the pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 60ºC/140ºF. Remove the pan from the heat and let cool for 10 minutes.

Carve the lamb, transfer to a platter, and serve immediately.

Serves 6 to 8