Leg of Lamb in The Big Easy

By juliedee29

Ingredients

• 7 lb bone-in leg of lamb
• 1 tablespoon garlic powder
• 1 tablespoon Sea Salt
• 1 tablespoon Onion powder
• 2 teaspoons each dried rosemary, thyme, cumin
• If you desire to marinate the lamb overnight

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from live.charbroil.com

Preparation

Step 1

Mix all dry ingredients together in large mixing bowl - using fork or whisk

About 3-4 hours before cooking, remove lamb from cooler and place in large bowl using hands to pat rub into all areas of meat (Note: rubber gloves can come in handy to prevent the spices from coating your hands!) and you may also wish to coat with herbs like rosemary, thyme, and spices like cumin, salt and pepper.

Place room temperature lamb leg in cooking basket - make sure the meat is centered and balanced - use wires or skewers to help hold in place.

Place basket in cooker, turn on The Big Easy.  Come back in about an hour or as you've estimated about 10min per pound and check for internal temperature using an instant read thermometer - remove the lamb when it reaches one of the following temperatures in the thickest part of the meat not touching a bone.

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