Eggs Over the Capitol

Celebrating all things Big Green Egg™

Grilled Leg of Lamb with Fresh Rosemary Rub



  1. Combine oil, garlic, rosemary, thyme, pepper and salt in food processor (if mixture is too dry add more olive oil).
  2. Rinse lamb and pat dry with a towel then rub in mixture making sure entire lamb is covered.
  3. Refrigerate for 1 to 2 hours before grilling or grill immediately.
  4. Preheat your Big Green Egg at 500-600°F then place lamb on the grill and cook 6 minutes per side.
  5. Shut down the Egg, leaving the lamb inside for 15 to 20 minutes or until the lamb reaches an internal temperature of 120°F (rare).
  6. Remove lamb from grill and let rest 15 minutes before serving allowing the lamb to reach medium rare before serving.
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