Big Easy® Leg of Lamb

Scott Thomas
"Grillin' Fools"
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Leg of Lamb
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Let’s face it, there is only one other date that is more associated with food than Easter and lamb. Thanksgiving and turkey is more iconic, but Easter lamb is pretty iconic in itself. And, just like on Thanksgiving, Easter is where the Char-Broil Big Easy is a must. 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. Even if you only use the Big Easy twice a year, it’s well worth the investment. Now let’s get to my Big Easy Leg of Lamb with a double dose of garlic and rosemary.

Big Easy Leg of Lamb Ingredients:

1/2 cup olive oil
1/3 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 7-8 pounds
2 cloves of garlic, sliced into slivers
2 tablespoon of rosemary sprigs
Coarse salt
Black pepper
White pepper

Big Easy Leg of Lamb - 01

Start by whipping up the marinade for round one of the garlic and rosemary. Combine all ingredients on the list above except for the lamb and everything below it. Set the marinade aside and get to work on round two of the garlic and rosemary:

Big Easy Leg of Lamb - 02

Take a long, slender knife and cut deep, narrow holes in the leg of lamb, sliding either a sliver of garlic, sprig of rosemary or both into each slit:

Big Easy Leg of Lamb - 03

Repeat this all the way around the leg of lamb:

Big Easy Leg of Lamb - 04

Place the leg of lamb in a large resealable plastic bag (I had to use a 2 gallon bag) along with the marinade and work the liquid around the meat so that it completely coats it. Place in the fridge for 4-24 hours, flipping over every 6-8 hours.

Time to get the grill ready. Simply ignite the Big Easy and turn to high:

Big Easy

Then remove the leg of lamb from the bag, coat both sides with coarse salt and the black and white pepper. Place it, thick side down, in the basket like so:

Big Easy Leg of Lamb - 06a

The top flap will fold over a bit, but don’t sweat that.

Pro Tip ~ Take that basket and a can of spray oil outside and coat it good with oil. It makes clean up sooooo easy.

For a leg of lamb this size, expect about three hours to bring it to 125 which is pretty rare. So keep one of these handy:

Big Easy Leg of Lamb - 05

Here is my Big Easy leg of lamb after two hours. The internal temperature of the lamb is 105 at this point, but it’s browning up nicely:

Big Easy Leg of Lamb - 08

When it hit 125 at about the three-hour mark, I fired up my conventional Char-Broil® grill to put some char on the outside:

Big Easy Leg of Lamb - 09

I seared each side to brown it up even more and caramelize those proteins on the outside to make it uber delicious. Then I took the leg of lamb inside and let it rest for 20 minutes at which point I sliced it. The beautiful thing about this monster lamb roast is that the flap is a little more well done to accommodate the folks who like it that way and the thicker part is more rare. Here is the flap sliced along with a side of red wine (my favorite kind of side):

Big Easy Leg of Lamb - 10

For some that’s not red enough, for this guy in particular. So here is the thicker part sliced. That’s my kind of red meat!

Big Easy Leg of Lamb - 13

Feel free to scroll back up for the closeup of this last picture. I can wait.

I know rosemary is not for everyone. If that’s the case for you, skip rosemary in the marinade and when studding the leg of lamb and it will still be dynamite.

Big Easy Leg of Lamb

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 6-10

Serving Size: -

Calories per serving: -

Fat per serving: -

Garlic and rosemary marinated and studded leg of lamb, roasted on the Big Easy Grill

Ingredients

  • 1/2 cup olive oil
  • 1/3 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 7-8 pounds
  • 2 cloves of garlic, sliced into slivers
  • 2 tablespoon of rosemary sprigs
  • Coarse salt
  • Black pepper
  • White pepper

Instructions

  1. Combine the olive oil, red wine, mustard, rosemary, garlic, thyme, black pepper and white pepper.
  2. With a slender knife, make slits in the roast and insert slivers of garlic or rosemary or both.
  3. Place in a resealable plastic bag and coat with the marinade on both sides.
  4. Place the marinating leg of lamb in the fridge for 4-24 hours.
  5. Remove from the bag and coat with salt and black pepper.
  6. Place the leg of lamb in the Big Easy basket, thick side down.
  7. Set the Big Easy to high heat and place the basket with the lamb in the grill.
  8. Roast until the lamb reaches an internal temperature of 125 (approximately 3 hours) and then sear on a conventional grill.
  9. 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.
  10. Remove the Big Easy Leg of Lamb from the grill and allow to rest for at least twenty minutes.
  11. Slice and serve.

Notes

http://www.charbroil.com/community/big-easy-leg-of-lamb/

5 thoughts on “Big Easy® Leg of Lamb

  1. Years ago I purchased a one of your b-ques and there was a recipe for lamp chops. It was very simple and I have misplaced the recipe. I believe that the marinade was lemon juice, soy sauce, red vinegar and I believe one other ingredient. It was so simple, yet so good.
    Thank you

  2. The Big Easy is ideal for a boneless leg of lamb. I had a 7-8 lb. leg. Marinated it overnight in the marinade here with some tweaks (more garlic, more mustard, and more herbs). I did not stud it with garlic or rosemary because I didn’t want to lose juices. It took about 2.5 hours and I had to back the heat down a bit at the end because we had sides still in the oven. Took it off a around 133 degrees, let it sit for 10-15 minutes, and it was perfect. Also, I left it in the netting so it held its shape. I did reposition it a few times to ensure even cooking and good color. Best leg of lamb I’ve ever had.

  3. Ron in Ohio Asks:

    About Instruction No. 9:
    “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.”

    Why not put the cover over it after 125°? Won’t that serve the same purpose as searing in a conventional grill?

    1. Hi Ron in Ohio, because the Big Easy has a set temperature that is meant for roasting and frying, it does not reach a temperature high enough to produce a quick sear.

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