INSTRUCTIONS
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 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.
3. Preheat grill to 350 degrees for 3-zone indirect grilling. When coals are hot, add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees (medium rare).
4. Once done, pull lamb leg out of Fish Pan and let 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.
