BIG GREEN EGG LAMB ROAST RECIPES

Steps:

• Mix all the ingredients for the Turkish spice mix if you want to prepare it yourself. Cut off any loose skin and fat from the leg of lamb. For the rub, peel and finely chop the garlic. Remove the needles from the rosemary and the leaves from the thyme, and chop finely. Mix all the ingredients for the rub with salt to taste. Brush the leg of lamb with olive oil and coat firmly with the rub. Leave to marinate in the refrigerator for 1.5 hours. Remove the leg of lamb from the refrigerator half an hour before you intend roasting it. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 150°C. Meanwhile, wash the vegetables but don’t peel them.
• Place the leg of lamb on the grid. Push the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the temperature of the core thermometer. Maintain 55-58°C for medium-rare, 60-63°C for medium and 65-67°C for medium to well done. Sprinkle the vegetables with olive oil and add salt to taste when the core temperature of the leg of lamb is about 25°C below the desired core temperature. Place the vegetables on the grid next to the leg of lamb and leave to roast for about 1 hour. Remove the leg of lamb and the vegetables from the EGG. Halve or quarter the vegetables and serve them on an attractive board together with the leg of lamb.

Steps:

• Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 150°C. Meanwhile, for the herb mixture, peel and finely chop the garlic. Remove the stalk from the chilli peppers and slice the flesh finely. If you like spicy food, you can leave the seeds in. If you prefer a milder flavour, remove the seeds. Remove the needles from the rosemary and the sprigs from the thyme, and chop finely. Mix these ingredients. Sprinkle the leg of lamb with sea salt and rub in the herb mixture by dabbing it. Put some of the mixture in the opening where the bone was.
• Place the Disposable Drip Pan on the convEGGtor, place the grid in the EGG and place the leg of lamb on the grid. Close the lid of the EGG and insert the pen of the Dual Probe Remote Thermometer  into the centre of the meat. Close the lid of the EGG and set the core temperature of the thermometer to 54°C. Leave the leg of lamb to cook until this temperature has been reached. This will take about 90 minutes. Remove the leg of leg of lamb with thyme and rosemary from the EGG and cover loosely with aluminium foil. Allow the meat to rest for approx. 10 minutes before cutting it into nice slices. TIP Are you looking for a tasty side dish? These roasted artichokes  are a perfect match for this leg of lamb from the Big Green Egg.