Leg of Lamb with Herb Butter

Leg of Lamb

• 1 bone-in leg of lamb (about six pounds)
• 3 cups potatoes, cubed
• 1 cup vegetable broth
• ½ cup white wine
• 1 lemon, cut in half
• Olive oil
• Salt and pepper, to taste

Herb Butter

• 16 ounces, softened butter, about 4 sticks
• ½ cup parsley, chopped
• ¼ cup basil, chopped
• 6 cloves of garlic, minced
• Salt and pepper, to taste

1. In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly.
2. 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 Cast Iron Casserole. 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.
3. Preheat grill to 180 degrees Celsius. Add Cast Iron Casserole with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 55 degrees Celsius (medium rare).
4. 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.
5. Slice leg of lamb and serve.