This moist and juicy lamb is a breeze to cook in The Big Easy.
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
If you desire to marinate the lamb, do so the night before and remove from marinade after 8 ? 10 hours.
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.
For Rare 145F degrees?remove at 140F
For Med 160F degrees?remove at 155F
Allow to rest for approximately 20 mins and slice cross grain off the bone.
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