The taste of rosemary and lamb is hard to beat, but when you add wood-fired flavor into the equation, it only gets better. Try this easy, Traeger recipe and add it to your regular rotation of wood-fired greatness!
Roasted Leg of Lamb
Posted by Ryan Robertson on Jan 20th 2021
SERVES: 4 People ~ PREP TIME: 30 minutes ~ COOK TIME: 1 hour ~ PELLETS: Cherry
1/2 (7-8 lb) bone-in leg of lamb
1 Teaspoon extra-virgin olive oil
1/2 Tablespoon crushed garlic
2 Cloves garlic, sliced lengthwise
2 Sprig rosemary, cut into 1 inch pieces
1 - Combine olive oil and crushed garlic. Rub mixture on the leg of lamb.
2 - With a paring knife, make about 2 dozen small, 3/4 inch deep perforations in the lamb. Stuff the slivered garlic and cut rosemary sprigs into the perforations.
3 - Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.
4 - When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes.
5 - Reduce grill temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60 to 90 minutes.
6 - Let the lamb rest for 15 minutes before carving. Enjoy!