- by Derek Wolf
Lathered in butter and herbs, this leg of lamb is one to remember for any special occasion. Just add some potatoes, carrots, and veggies to your Fish Pan while cooking, and you have a whole meal ready to go.
Level
Intermediate
Prep Time
30 minutes
Cook Time
1.5 hours
Serves
4-8
Directions
- In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly.
- Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in a Lodge Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning.
- Preheat grill to 350 degrees Fahrenheit. Add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees Fahrenheit (medium rare).
- Once done, remove leg of lamb from the fish pan and let it rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done.
- Slice leg of lamb and serve.
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