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“Levi Had a Little Lamb…”

Over this past weekend I connected via Facebook with an old friend that moved from tropical Singapore to not so tropical Saskatchewan and so I wanted to dedicate this post to him and his crew….Levi, this ones for you. (Besides, I kept singing “Levi had a little lamb….” as I was cooking this wee beastie!)

OK, so simplicity reigns supreme with this recipe. Get yourself a 1.8 kg boneless leg of lamb from your local butcher. Ours was purchased at QB, which incidentally has become my new favorite place for meat.  You just can’t beat the prices there!

Anyway, bring your lamb up to room temperature and simply stab it repeatedly with a small but sharp little knife. In the incisions, insert a sliver of garlic and a 1″ sprig of fresh rosemary. Once done, get your extra virgin olive oil ready and smear the leg, coating it on all sides. Then, as a final touch season with fresh black pepper and some Kosher salt.

Prep your Big Green Egg like this:

  1. Stabilize the temperature (for direct cooking) at 300 degrees F

  2. Place the leg of lamb into a V-rack and into a roasting pan

  3. Put the roasting pan, rack and lamb right onto the hot grates and let the magic begin.

A leg of lamb this size will take 2.5 hours or until the internal temperature hits 140 degrees F.  Once the thermometer “pings” – wrap the roast in aluminium foil and a tea towel and let it rest for a full ten minutes.

Carve and serve…

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Overall Heather Rating: 8/10 

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