• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    6-8 persons

Leg Of Lamb

To give that leg of lamb you’re interested in cooking on the Big Green Egg even more flavour, you could prepare the meat with a herb crust. This recipe is for the preparation of a herb crust of pepper, salt, garlic, parsley and panko. In addition, we will serve the leg of lamb with vegetables cooked ‘en papillotte’, in other words, veggies cooked while wrapped in parchment paper. They look great when served and are incredibly tasty!


For the lamb

  • 2 kg leg of lamb
  • 2 large cloves of garlic
  • 10 sprigs of parsley
  • 400 g crème fraîche
  • 100 g panko (or coarse breadcrumbs)
  • 100 g fresh or 20 g dried morels
  • 200 g (haricot vert) beans
  • 300 g new (small) potatoes, unpeeled
  • 300 g broad beans (in the pod)
  • 300 g peas (in the pod)
  • 30 g butter


  1. 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. Brush an even layer of this mixture over the upper side of the meat.
  2. Place the leg of lamb, meat side down, on the grid of the Big Green Egg. Close the lid and grill for a few minutes until the meat is nicely coloured. Remove the meat from the grid, lift the grid from the EGG using the Cast Iron Grid Lifter and place the convEGGtor with the Rectangular Drip Pan on top. Replace the grid and the leg of lamb and close the lid of the EGG. Heat the EGG to 150 °C and cook for about 1½ hours until the leg of lamb has a core temperature of 54 °C.
  3. Cut the fresh morels in half lengthwise and wash them in tepid lightly salted water. Let them dry on a clean kitchen towel. Are you using dried morels? Leave these to steep in warm water for about 30 minutes, drain and cut into small pieces. In the meantime, string the (haricot vert) beans and cut them into strips. Wash the new potatoes. Cook the beans and potatoes in separate pans in lightly salted water until nearly done and drain. Pour cold water into the pan with the beans and drain again. Let the potatoes cool down and cut them in half. Pod the broad beans and the peas.
  4. Lay two large sheets of grease-proof paper on the work surface and evenly spread the potatoes, (haricot vert) beans, broad beans, peas and morels over them. Ensure that the vegetables are in the middle. Cut the butter into small cubes and spread over the vegetables. Sprinkle with salt and fold the paper forming well-closed packets.
  5. Place the vegetable packets on the grid and remove the meat from the grid when the leg of lamb has reached a core temperature of 54 °C. Check this with the Instant Read Thermometer (or use the Dual Probe Remote Thermometer). Close the lid of the EGG and allow the vegetable packets to cook for around 10 minutes until done while the meat rests.
  6. Cut the leg of lamb into neat slices and divide between the plates along with the vegetables from the packets.

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