Dubbed the oil-less turkey fryer that makes one mean bird, I’m here to tell you that what it does to lamb is out of this world good. The Big Easy SRG is well worth the investment. Now let’s get to the Big Easy Leg of Lamb with a double dose of garlic and rosemary.
½ cup olive oil
⅓ cup red wine
1 teaspoon Dijon mustard
1 teaspoon fresh rosemary, rough chopped
1 teaspoon fresh thyme leaves
3 cloves fresh garlic, minced
10 turns of a black pepper mill
10 turns of a white pepper mill (optional)
1 bone-in leg of lamb approximately 3.5 kg
2 cloves of garlic, sliced into slivers
2 tablespoon of rosemary sprigs
Garlic and rosemary marinated and studded leg of lamb, roasted on the Big Easy Grill.
- Combine the olive oil, red wine, mustard, rosemary, garlic, thyme, black pepper and white pepper.
- With a slender knife, make slits in the roast and insert slivers of garlic or rosemary or both.
- Place in a resealable plastic bag and coat with the marinade on both sides.
- Place the marinating leg of lamb in the fridge for 4-24 hours.
- Remove from the bag and coat with salt and black pepper.
- Place the leg of lamb in the Big Easy basket, thick side down.
- Set the Big Easy to high heat and place the basket with the lamb in the grill.
- Roast until the lamb reaches an internal temperature of 125 (approximately 3 hours) and then sear on a conventional grill.
- If no conventional grill is available and you want to the lamb to be beyond rare, leave it in the Big Easy, checking periodically with a probe thermometer.
- Remove the Big Easy Leg of Lamb from the grill and allow to rest for at least twenty minutes.
- Slice and serve.