My sister is making a 9lb bone-in Leg of Lamb for Christmas. My father-in-law has a GREAT leg of lamb recipe - but he's always made it in the oven. I'll list the recipe below, but was wondering if any of you experts out there had suggestions on how to convert this to the egg? Also, would you change/add any ingredients, temps, methods, etc. I'm sure we need the v-rack and the drip pan, but how about direct or in-direct?? Help! Or if you have any other recipes for bone-in leg of lamb PLEASE share...[p]Floyd's Curried Leg of Lamb
1 approx. 5 lb. leg of lamb
3 Tablespoons lemon juice
1 Tablespoon curry powder
1 cloves garlic, crushed
2 teaspoons salt
¼ teaspoon pepper
2 onions, finely chopped
½ cup dry vermouth
1/8 cup water (add water last, not too much)
Preheat oven to 400 degrees
Place lamb on rack in roasting dish (if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc.).
Sprinkle lamb with lemon juice
Mix garlic, curry, salt and pepper with water to make a paste
Spread the paste over the lamb
Cook for 30 minutes
Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.
Reduce oven temperature to 350 degrees, return lamb and cook until meat thermometer reads 150 degrees for medium or for 15 minutes per pound for medium.
Let lamb sit for 10 minutes prior to slicing.[p]