Smoked Garlic Rosemary Butter Lamb Leg | Cooking with Grilla Grills

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option.

Start with your bone-in lamb leg hock and add coarse salt.

Apply 1 tsp of crushed rosemary, a layer of pepper, and 1-2 tbsp of garlic.

Put your lamb leg on your pellet grill at 250°F for 4-5 hours until the internal temperature reaches 150°F.

Melt one stick of butter with 2 tbsp each of garlic and ground mustard.

Add 1 tbsp of crushed rosemary to the butter.

Baste your lamb leg hourly, repeating as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens