Roast Leg of Lamb
Roast Lamb as never before. The flavours of this marinade are fabulous and the slow roasting in the air tight EGG ensures succulent results everytime. The deep cross hatching on the lamb increases the surface area of meat to absorb the marinade. After cooking you get large break away sections of highly flavoured lamb goodness.
Ingredients
Main
- 5 Bone In Leg of Lamb
Herb Paste
- 1 tablespoon (15 ml) Balsamic Vinegar
- 2 tablespoons (30 ml) Flat Leaf Parsley
- 2 Garlic Cloves
- 2 tablespoons (30 ml) Marjoram
- 2 tablespoons (30 ml) Rosemary
- 2 tablespoons (30 ml) Fresh Thyme
- Rapeseed Oil
- 1 Lemon Zested
- 1 teaspoon (5 ml) Ground Cumin
Accessories
convEGGtor
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See AccessoryInstructions
Step 1
Place all herb paste ingredients in a food processor and pulse to a smooth paste
Step 2
Diamond score the lamb with 3/4 inch (2 cm) deep slits using a sharp knife
Step 3
Smother the leg of lamb with paste and massage the marinade deep down into the slits
Step 4
Marinade for at least 2 hours (preferably)
Step 5
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. You can place a drip pan on the convEGGtor to catch drippings.
Step 6
Cook for approx 2 hours or until your preference of done-ness is reached:Rare-140°F/60°C,Medium-150°F/65°C,Well done-160°F/71°C
Step 7
Remove the lamb from your EGG and place on a board, cover with foil. The lamb should rest for at least 10 mins before carving
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