Smoked Leg of Lamb on the Big Green Egg The BBQ Buddha

Apply a thin even coating of extra virgin olive oil on the lamb. Evenly distribute your spice rub all over the leg of lamb. You should do this no more than 30-45 minutes before placing it on the Big Green Egg. Time to fire up the Egg. Always use Big Green Egg 100% Natural Oak and Hickory Premium Lump Charcoal, and adding some smoking wood to.. Remove the plate setter and crank open the vents to get the BGE up to 600°. Place the Leg of Lamb back on the BGE (2 minutes per side) to get that nice crust and beautiful flavor. Take the Leg of Lamb off the BGE and let it rest for 10 minutes so the internal temp raises up to 140° before slicing and serving.

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Smoked Leg of Lamb on the Big Green Egg The BBQ Buddha

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Smoked Leg of Lamb on the Big Green Egg The BBQ Buddha

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Smoked Leg of Lamb on the Big Green Egg The BBQ Buddha

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Smoked Leg of Lamb on the Big Green Egg The BBQ Buddha

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Leg of Lamb, grilled on the Big Green Egg is a new favorite ours. Looking for a way to grill

Place the Cast Iron Grid in the Big Green Egg, ignite the charcoal and heat to 180 °C. Season the leg of lamb with salt and pepper, including the opening where the bone was. Peel and crush the garlic. Remove the parsley from the stalks and finely chop. Mix the garlic and parsley with the crème fraîche and the panko.. Preparation: 1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked. 2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.