Step

• Step 1

  Using a paring knife, make a series of small slits in the leg.

  Ingredients

  • 1  (6-7 lb) bone-in leg of lamb

• Step 2

  On a cutting board, mince the garlic, rosemary and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.) Stuff a small amount of the paste into each of the slits on the leg, driving it into the slit with a spoon handle or other utensil.

  Ingredients

  • 8 Clove garlic

  • 2 Sprig fresh rosemary, needles stripped

  • 1 Sprig fresh oregano

• Step 3

  Rub the outside of the lamb with the lemon juice, then the olive oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.

  Ingredients

  • 2  lemons, juiced

  • 6 Tablespoon extra-virgin olive oil

• Step 4

  Remove from the refrigerator and let the lamb come to room temperature. Remove the plastic wrap and season the lamb with salt and pepper.

  Ingredients

  • As Needed kosher salt

  • As Needed frisch gemahlener schwarzer Pfeffer

• Step 5

  Place the lamb on a rack inside a roasting pan. If desired, line the pan with foil for easier clean-up.

• Step 6

  When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

  Ingredients

  • As Needed kosher salt

  • As Needed freshly ground black pepper

• Step 7

  Place the roasting pan directly on the grill grate and roast the lamb for 30 minutes. After 30 minutes, reduce the temperature to 350°F and continue to cook until the internal temperature in the thickest part of the meat is about 130°F for medium-rare (about 90 minutes), or longer if you prefer your lamb more well-done. Be sure to steer clear of the bone when taking the temperature.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 8

  Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.

  350 ˚F / 177 ˚C

  140 ˚F / 60 ˚C