This recipe has been written for the Big Green Egg
You will need to use your conveggtor and cast iron grid for this cook. And your Egg will need to be set your Egg to a temp of 200c.
Ingredients
- Lamb leg, bone in
- Rosemary
- Garlic
- Seasalt
- Olive oil
- Brassica salsa verde
Method
- Stab small holes evenly around the leg and stuff them with rosemary and whole garlic cloves
- Drizzle with olive oil, season with seasalt and put it in the Egg. The lamb should take 25 minutes per 500g or an internal temperature of 50c for medium rare.
- Whilst the lamb is roasting, add all of your salsa ingredients to the same bowl and mix well. Add more or less olive oil until your desired consistency is achieved.
- Remove the lamb once it has finished cooking, wrap in foil and rest for around 15-20 minutes.
- Once the lamb has rested, slice and drizzle over a good amount of the salsa verde. We recommend serving with roast potatoes and greens. Enjoy!
