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