Étapes

• Step 1

  Combine olive oil and crushed garlic. Rub mixture on the leg of lamb.

  Ingrédients

  • 1  (7-8 lb) bone-in leg of lamb

  • 2 Teaspoon huile d’olive extra vierge

  • 1 Tablespoon crushed garlic

• Step 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.

  Ingrédients

  • 4 Clove garlic, sliced lengthwise

  • 4 Sprig rosemary, cut into 1 inch pieces

• Step 3

  Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.

  Ingrédients

  • 2  citrons

  • To Taste Sel

  • To Taste poivre noir

• Step 4

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place the leg of lamb on the grill and cook for 30 minutes.

  00:45

  450 ˚F / 232 ˚C

• Step 5

  Reduce grill temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60 to 90 minutes.

  01:30

  350 ˚F / 177 ˚C

  130 ˚F / 54 ˚C

• Step 6

  Let the lamb rest for 15 minutes before carving. Enjoy!